French Court Bouillon

A quickly prepared aromatic poaching liquid of water, wine or vinegar, and vegetables (carrot, onion, celery), used specifically for gently poaching fish, shellfish, or delicate meats rather than as a base for further reduction.

Flavor Profile

Bright and lightly acidic with herbal aromatics, deliberately kept simple as it is meant to season rather than dominate the poached item.

Culinary Uses

Poaching liquid for whole fish, shellfish (notably crayfish and lobster), and occasionally poultry breast where a delicate cooking method is desired.

Regional Variations

The technique appears with local variation across nearly every European culinary tradition; this entry represents the French classical formulation specifically.

Storage

Best made fresh for each use; not typically stored, though a strained, cooled court bouillon can be refrigerated 2–3 days if reused shortly after.

Court-bouillon créole is a French Antillean descendant of this exact technique, adapted with Caribbean aromatics and chilies.