Yeast Free Classic Court Bouillon

Total time45 min

Prep time10 min

Cook time35 min

4.8

(30)

Court bouillon is one of those foundational kitchen preparations that quietly elevates everything it touches — a fragrant, golden poaching liquid built from white wine, vinegar, fresh aromatics, and a handful of whole spices. The combination of thinly sliced carrots, celery, onion, and lemon rounds simmered together creates a broth that smells incredible and tastes even better, with bright citrus notes and a gentle herbal backbone from the parsley and thyme. For anyone navigating a yeast-free lifestyle, this recipe is a natural fit — every single ingredient is clean and straightforward, with no fermented additives, no hidden yeast extracts, and nothing that requires label-scrutinizing at the store. The white wine vinegar and dry white wine bring acidity and depth without introducing any problematic ingredients, which can be a real concern when working with store-bought broths or seasoning blends. After a 30-minute simmer, you strain everything out and are left with a beautifully clear, aromatic liquid ready to poach fish, shellfish, or vegetables with serious finesse. It keeps in the fridge for a few days or freezes well, so making a big batch means you always have a reliable, yeast-free poaching base on hand whenever you need it.

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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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