Turmeric Free Classic Court Bouillon
This aromatic poaching liquid is a cornerstone of classic French cooking, built from white wine, vinegar, fresh vegetables, and fragrant herbs simmered together into something genuinely beautiful. The result is a lightly golden, deeply savory broth that makes poached fish, shellfish, or vegetables taste like they came out of a proper restaurant kitchen. Every ingredient here is clean and straightforward — carrots, celery, onion, lemon, parsley, thyme, bay leaves, and peppercorns — so there's no need to scrutinize labels or worry about hidden spice blends that might sneak in unwanted ingredients. For anyone avoiding turmeric, that's actually a real concern with store-bought broths and seasoning packets, which often contain it for color. This recipe keeps things pure and transparent from start to finish. The optional fennel seeds add a gentle anise note if you're feeling adventurous, but the base is already complex and fragrant on its own. Make a batch, strain it, and keep it in the freezer so you always have a reliable, flavor-packed poaching liquid ready to go.
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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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