Walnut Free Classic Court Bouillon
This fragrant poaching liquid is a cornerstone of classic French cooking, built from white wine, vinegar, fresh aromatics, and a handful of garden vegetables simmered into something deeply savory and beautifully golden. The combination of lemon rounds, parsley, thyme, bay leaves, and peppercorns creates a broth that smells absolutely incredible as it bubbles away on the stove. It's the kind of base that transforms poached fish, shellfish, or vegetables from simple to genuinely impressive. Because every ingredient here is a whole, recognizable kitchen staple, there's no need to scrutinize labels or worry about hidden nut-based additives sneaking into your cooking liquid. The strained result is clean, bright, and endlessly versatile — use it right away or stash it in the freezer for whenever inspiration strikes. Whether you're poaching a delicate fillet or just want a refined, aromatic broth on hand, this is the recipe to keep in your back pocket.
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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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