Soy 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 slowly 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 could ever achieve. Since every ingredient here is a whole, recognizable food, there's no need to scan labels or second-guess what's hiding in a packaged broth base. It comes together in one pot with minimal effort, and any leftover court bouillon freezes beautifully, so you can have a batch ready whenever inspiration strikes. This is the kind of foundational recipe that quietly makes everything else in your kitchen taste more refined.
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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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