Nightshade Free Classic Court Bouillon
A fragrant, golden poaching liquid built from white wine, vinegar, fresh aromatics, and bright lemon rounds, this court bouillon is the kind of foundational recipe that quietly elevates everything it touches. Avoiding nightshades doesn't mean sacrificing depth of flavor — and this broth proves it beautifully, relying entirely on carrots, celery, onion, herbs, and citrus to build a complex, savory base with zero tomatoes, peppers, or paprika in sight. The combination of dry white wine and white wine vinegar gives the liquid a gentle acidity that makes it ideal for poaching fish, shellfish, or vegetables with delicate, clean results. After a 30-minute simmer, the strained liquid turns lightly golden and wonderfully aromatic — your kitchen will smell incredible. It comes together in one pot with no complicated technique, just good ingredients doing their job. Make a batch, use what you need, and stash the rest in the freezer so you always have a safe, flavorful poaching base ready to go.
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Learn more →Ingredients
4 servings
- 8 cups cold water
- 2 cups dry white wine
- ¼ cup white wine vinegar
- 2 medium carrots, thinly sliced
- 2 stalks celery, thinly sliced
- 1 medium yellow onion, thinly sliced
- 1 lemon, thinly sliced into rounds
- 4 sprigs fresh flat-leaf parsley
- 2 sprigs fresh thyme
- 2 dried bay leaves
- 1 tsp black peppercorns
- ½ tsp fennel seeds (optional)
- 1 tsp kosher salt
Instructions
- 1
Combine the water, white wine, and white wine vinegar in a large saucepan or Dutch oven.
- 2
Add the carrots, celery, onion, lemon slices, parsley sprigs, thyme sprigs, bay leaves, black peppercorns, fennel seeds (if using), and kosher salt.
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