Seed Oil Free Classic Court Bouillon
This fragrant poaching liquid is a French kitchen staple that transforms simple proteins and vegetables into something genuinely special. Built entirely from water, dry white wine, white wine vinegar, fresh aromatics, and a handful of whole spices, it contains absolutely zero added oils — making it a naturally clean fit for anyone avoiding industrially processed fats. The combination of lemon rounds, parsley, thyme, bay leaves, and peppercorns simmers together for thirty minutes until the broth turns lightly golden and deeply aromatic. What you're left with is a delicate, complex liquid that infuses whatever you poach in it with bright, herbaceous flavor without a drop of canola, soybean, or sunflower oil in sight. It's the kind of foundational recipe that quietly elevates your whole cooking game — use it right away or stash it in the freezer so you always have a clean, flavorful base on hand.
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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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