Shellfish Free Classic Court Bouillon

Total time45 min

Prep time10 min

Cook time35 min

4.8

(30)

This aromatic poaching liquid is a French kitchen staple, built from white wine, vinegar, fresh herbs, and thinly sliced vegetables that simmer together into something deeply fragrant and beautifully golden. The combination of lemon rounds, parsley, thyme, bay leaves, and peppercorns creates a bright, layered broth that elevates anything you cook in it. Because every single ingredient here is plant-based or pantry-friendly, there's no guesswork about hidden seafood derivatives or cross-contact from processed stocks — you know exactly what's going in the pot. It's the kind of foundational recipe that makes the rest of your cooking feel more intentional and a little more elevated. Once strained, the liquid is clean, clear, and ready to use right away, or you can stash it in the fridge or freezer for whenever inspiration strikes. Whether you're poaching fish, vegetables, or eggs, having a homemade court bouillon on hand is genuinely one of those small upgrades that makes a noticeable difference on the plate.

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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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