Pecan Free Classic Court Bouillon
This aromatic poaching liquid is a cornerstone of classic French cooking, built from white wine, vinegar, fresh vegetables, and a handful of fragrant herbs and spices. As it simmers, the carrots, celery, onion, and lemon rounds release their flavors into the broth, creating something that smells absolutely incredible and tastes even better. The result is a delicately golden, deeply fragrant liquid that elevates anything you poach in it — fish, shellfish, or vegetables — far beyond what plain water ever could. Because this recipe is made entirely from whole, fresh ingredients, there's zero concern about hidden tree nuts sneaking in through a packaged broth or seasoning blend. Everything here is straightforward and naturally free of any nut-based ingredients, so you can cook with total confidence. Make a batch on the weekend and stash it in the freezer for up to three months, and you'll always have a restaurant-quality 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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