Court bouillon

Definition

A light, aromatic poaching liquid made with water, vegetables (mirepoix), and seasonings, used for cooking fish, seafood, or vegetables; basically light stock with attitude.

Example Usage

Poach the salmon in court bouillon infused with white wine, tarragon, and lemon for delicate flavor.

Origin

French: 'court' (short/light) + 'bouillon' (broth), referring to the short cooking time required

Fun Fact

The vegetables in court bouillon also provide nutrients and flavor, making it a less-rich alternative to stock-based poaching liquids

Source: Classical French poaching technique

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