Court bouillon

How it is used

Use for a prepared poaching liquid rather than a long-simmered bone stock.

Example sentences

1. The fish was poached in a fragrant court bouillon.

   The liquid flavours the fish while providing gentle cooking heat.

2. The recipe adds wine to the court bouillon.

   Wine contributes acidity and aroma to the liquid used for poaching.

Common collocations

• poach in court bouillon
• prepare court bouillon

Related terms

• poachTo cook food gently in liquid that is hot but not bubbling, roughly 70–85°C, such as water, stock, wine or milk.
• stockA flavoured liquid made by simmering bones, vegetables and aromatics in water for a long time, used as the base for soups, sauces and braises.

More terms: Ingredients, Stocks & Sauces

• ingredient
• season
• marinade
• mother sauce
• roux
• emulsion
• zest
• produce
• dry goods
• mirepoix
• bouquet garni
• sachet d'épices