How To Make Court Bouillon

Court bouillon is essentially a flash broth, not needing to be simmered for hours upon hours to extract the whole flavor. It pairs especially well with fish but can be used as a nice, flavorful base for just about any dish. The simple broth uses a heady amount of acids like white wine and lemon juice to get it a little extra something. When you simmer that with a mirepoix and a number of everyone’s favorite spices like crushed peppercorns, thyme, parsley and bay leaf, you get a subtly flavored bouillon that is always great to keep on hand. Ready for the bonus? This beaut of a broth is 100% vegetarian AND vegan, depending on the white wine you use. Plus, even though they say it pairs well with fish, you could use it as a great liquid for poaching vegetables or even as a soup base. Just throwing it out there! It’s not often in French cuisine that you get something that doesn’t contain gobs of meat and dairy so figured we’d make it known. Also, this dish is not to be confused with the creole, courtbouillon, which is a tomato based seafood stew popular in Louisiana. That’s for another online cooking class.

In this tutorial we show you how to make the classic French broth, court bouillon, one of the most widely used French broth recipes. You’re going to always want to have this one on hand after this!

Court Bouillon
1 gal water
18 fl oz white wine
2 fl oz lemon juice
1.5 lb mirepoix
4 bay leaf
4 peppercorn, crushed
1 pinch dried thyme
1 bunch parsley stems
1 tbsp salt

  1. Combine all ingredients and bring to a simmer
  2. Simmer for 45 minutes
  3. Strain and use immediately or cool and refrigerate.
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