Sesame Free Classic Court Bouillon
Court bouillon is one of those foundational kitchen preparations that transforms simple poaching into something genuinely special. This aromatic broth builds its depth from white wine, white wine vinegar, fresh herbs, and a bright hit of lemon — no shortcuts, no mystery ingredients, just clean, layered flavor. The vegetables and aromatics simmer together for 30 minutes until the liquid turns fragrant and lightly golden, then everything gets strained out, leaving you with a silky, versatile poaching liquid ready to go. For anyone navigating sesame allergies or sensitivities, this recipe is naturally worry-free — every ingredient is straightforward and easy to verify, with zero risk of hidden sesame oil or tahini sneaking in the way it might with store-bought broths or seasoning blends. It works beautifully for poaching fish, shellfish, or vegetables, and the fact that it freezes well for up to three months means you can make a big batch and always have it on hand. This is the kind of recipe that quietly elevates everything it touches.
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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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