Xanthan Gum Free Classic Court Bouillon
This fragrant poaching liquid is one of those foundational kitchen staples that makes everything it touches taste more refined. White wine, white wine vinegar, fresh herbs, lemon rounds, and a handful of aromatics simmer together for thirty minutes into something deeply savory and beautifully golden. The result is a versatile broth that elevates poached fish, shellfish, or vegetables far beyond what plain salted water ever could. Because it's built entirely from whole, unprocessed ingredients, there's no need to scrutinize labels or worry about hidden additives — what you see in the pot is exactly what you get. Xanthan gum and similar thickeners have no business in a recipe this clean and classic, and the naturally light, aromatic broth proves it. Make a batch on the weekend, strain it, and stash it in the fridge or freezer so you're always ready to poach something impressive with very little effort.
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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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