Turkey Free Classic Court Bouillon
This aromatic poaching liquid is a French kitchen staple, built from white wine, vinegar, fresh herbs, and thinly sliced vegetables that slowly simmer together into something deeply fragrant and beautifully golden. It's the kind of base that makes poached fish, shellfish, or vegetables taste genuinely restaurant-worthy — delicate, bright, and layered with flavor from the lemon rounds, thyme, parsley, and a whisper of fennel. Every single ingredient here is naturally plant- and seafood-forward, so there's zero concern about hidden poultry products sneaking into your cooking liquid. The process is straightforward: everything goes into one pot, simmers uncovered for thirty minutes, then gets strained into a clean, ready-to-use broth. What you're left with is a versatile, aromatic liquid that elevates whatever you choose to cook in it. It also keeps well — refrigerate it for a few days or freeze it for months, so you can have a proper poaching base ready whenever inspiration strikes.
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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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