Rice Free Classic Court Bouillon
This aromatic poaching liquid is a French kitchen staple, built from white wine, vinegar, fresh vegetables, and fragrant herbs simmered together into something genuinely beautiful. The result is a lightly golden, deeply savory broth that makes poached fish, shellfish, or vegetables taste like they came out of a proper bistro kitchen. Every single ingredient here is naturally grain-free, so there is nothing to second-guess or swap out — just clean, whole components doing exactly what they are supposed to do. The lemon rounds and fennel seeds give it a bright, slightly floral edge that sets it apart from a plain water poach, while the parsley, thyme, and bay leaves add real herbal depth. It comes together in one pot and strains down into a silky, fragrant liquid you can use right away or stash in the freezer for whenever inspiration strikes. Having a batch on hand genuinely elevates weeknight cooking without much effort at all.
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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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