Vegan Classic Court Bouillon
This aromatic poaching liquid is a staple of classic French cooking, and it happens to be entirely plant-based by nature — no swaps or substitutions required. White wine, white wine vinegar, fresh lemon rounds, and a fragrant bundle of parsley, thyme, and bay leaves simmer together with sliced carrots, celery, and onion until the broth turns lightly golden and deeply perfumed. The result is a beautifully layered liquid that elevates anything you cook in it, from delicate vegetables to plant-based proteins. A pinch of fennel seeds adds a subtle anise note that makes the whole pot smell like a proper French kitchen. After a 30-minute simmer, you strain everything out and are left with a clean, bright, intensely flavorful broth that's ready to use right away. It also keeps well in the fridge or freezer, so making a big batch means you'll always have a sophisticated cooking base on hand for weeknight meals or dinner party showstoppers.
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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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