Court Bouillon Recipe

Prepare vegetables and aromatics

Roughly chop the onion, carrot, and celery into large pieces. Clean the leek thoroughly and slice the white and light green parts into 1/2-inch rounds. Crush the garlic cloves with the flat of a knife to release flavor. Strip parsley leaves from most stems, reserve the stems for the stock; gather thyme sprigs and cut a few long thin strips of lemon zest using a vegetable peeler (avoid white pith).

Combine liquids and aromatics

In a large pot (at least 4 quart), pour 8 cups water and 1 cup dry white wine. Add the chopped onion, carrot, celery, leek, crushed garlic, parsley stems, thyme sprigs, bay leaves, whole peppercorns, and lemon zest strips. Stir in 2 teaspoons sea salt and 1/4 teaspoon ground white pepper.

Bring to a simmer and cook gently

Place the pot over medium-high heat and bring to a gentle simmer. As soon as small bubbles begin to break the surface, reduce heat to low so the liquid remains at a gentle simmer (do not boil hard). Skim any foam or impurities that rise to the top with a small fine-mesh skimmer or spoon for a clear broth. Maintain the gentle simmer, uncovered or partially covered, for 25–30 minutes to extract flavor without concentrating or clouding the broth.

Strain the bouillon

After 25–30 minutes, remove the pot from heat. Line a fine-mesh sieve or chinois with a layer of cheesecloth (optional for extra clarity) set over a clean bowl or another pot. Pour the court bouillon through the sieve, pressing gently on the solids with the back of a spoon to extract the liquid but avoid forcing through fine particles. Discard the solids.

Adjust seasoning and finish

Return the strained bouillon to the pot and bring to a very gentle simmer. Taste and adjust seasoning: add 1 tablespoon white wine vinegar or lemon juice to brighten the flavors. If you prefer a richer mouthfeel (not necessary for gluten-free but optional for texture), whisk in 1 tablespoon unsalted butter off the heat until melted and glossy. Reheat gently only if needed—do not boil after adding butter or acid to preserve delicate flavors.

Serve or store

If serving immediately, ladle the warm court bouillon into warmed bowls or use it to poach fish, shellfish, or vegetables. Garnish with 1 tablespoon chopped fresh parsley if desired. To store, cool to room temperature within 1 hour, transfer to airtight containers, and refrigerate up to 3 days or freeze up to 3 months. Reheat gently before using.