Court Boullion


Court bouillon is a quickly-cooked broth used for poaching other foods, mostly shellfish. The lack of meat products means this is perfect for poaching delicate items.

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How to Make a Court Bouillon

Court Bouillon is a flavorful liquid in which you can poach seafood or chicken to enhance its flavor.
Servings 7 cups
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes



  • 5 cup(s) Cold Water
  • 1 cup(s) White Wine
  • 2 stalk(s) Celery
  • 1 stalk(s) Leek white bottom only
  • 1 whole Onion rough chop
  • 1 whole Lemon cut in half
  • 2 whole Bay Leaves
  • 1 tsp(s) Black Peppercorns
  • 2 tsp(s) Kosher Salt
  • 1 sprig Curly Parsley


  • Place cold water in sauce pot with white wine and place on stove.
    cort boullion ingridents
  • Slice celery in 1/4 slices place in sauce pot.
    boullion 2
  • Cut leek in half and wash thoroughly in water. Then rough chop place in sauce pot.
  • Dice the onion add to a sauce pot.
    court bouillon
  • Cut the lemon in half, squeeze, and add into sauce pot along with bay leaves, black peppercorns and kosher salt.
  • Wrap parsley in twine and place in sauce pot.
  • Bring sauce pot to a boil then simmer for 30 minutes. then your poaching liquid is ready for use.


Recommended for blanching shellfish and can use it multiple times. Flavors strengthen with reduction. Feel free to send a message for custom recipes for your needs or questions.
Author: Nikolaos Saragias
Calories: 290kcal
Course: How To
Cuisine: French
Keyword: Court Bouillon, Flavor, Poaching


Calories: 290kcal

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