Court-Bouillon

Definition

A flavorful broth made with vegetables, herbs, and wine or vinegar, used for poaching fish. It's the sophisticated alternative to sad water.

Example Usage

The salmon was poached gently in a court-bouillon of white wine and aromatics.

Origin

French, 'court' (short) + 'bouillon' (broth)—because it takes less time than a full stock

Fun Fact

The acidity in court-bouillon helps prevent fish from becoming tough and rubbery.

Source: Classic French culinary technique manuals

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