Glossary Term: Court Bouillon

Court Bouillon Definition:

Court bouillon is a quick, aromatic poaching liquid made by simmering water with vegetables, herbs, and an acidic component such as wine, vinegar, or lemon juice. The term translates to “short broth” in French, reflecting its relatively brief cooking time compared to stocks. It is most often used for gently poaching fish, seafood, and delicate proteins, imparting subtle flavor without overpowering them. Unlike stock, it is rarely consumed on its own; rather, it serves as a cooking medium.

Court Bouillon Key Concepts:

• Quick Preparation: Typically simmered for 20–30 minutes, not hours like stock.
• Flavor Components: Onion, carrot, celery, herbs (including bay leaf, parsley, and thyme), and acid form the standard base.
• Culinary Role: Used primarily for poaching fish, seafood, and sometimes vegetables.
• Acidity: Wine, vinegar, or citrus helps to firm proteins and brighten flavors.
• Disposable Base: Unlike stocks, court bouillon is generally discarded after use.

What It Is Not

• Not a full stock, court bouillon lacks the long cooking and bone base of stocks, resulting in lighter flavor and body.
• Differs from a finished sauce. Court bouillon is a poaching medium, not a sauce—although it may be reduced for added flavor.

Example Sentences

• “The chef prepared a lemon-infused court bouillon to poach the salmon fillets.”
• “Shrimp cooked gently in a court bouillon retained a delicate sweetness and firm texture.”

Related Terms

• Stock
• Poaching
• Fumet

• Resource: Court Bouillon