Court-bouillon or court bouillon is a flavored liquid for poaching or quick-cooking foods. Traditional uses include poaching fish and seafood, but it is also used for poaching vegetables, eggs, sweetbreads, cockscombs, and delicate meats.


Court bouillon loosely translates as 'briefly boiled liquid' (French court) or "short broth" because the cooking time is brief in comparison with a rich and complex stock, and generally is not served as part of the finished dish. Since delicate foods do not cook for very long, it is prepared before the foods are added. Typically, cooking times do not exceed 60 minutes.

Although a court bouillon may become the base for a stock or fumet, in traditional terms it is differentiated by the inclusion of acidulating ingredients such as wine, vinegar, or lemon juice. In addition to contributing their own flavor, acids help to draw flavors from the vegetable aromatics during the short preparation time prior to use. Court bouillon also includes salt and lacks animal gelatin.


Traditionally, court bouillon is water, salt, white wine, vegetable aromatics (mirepoix of carrot, onion, and celery), and flavored with bouquet garni and black pepper.

Court-bouillon need not be elaborate. Court bouillon used to prepare lobster may be as simple as water, salt, lemon juice, and perhaps thyme and bay leaf; that for poached eggs may be salt, water, and vinegar.

See also


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Look at other dictionaries:

  • court bouillon — court bouillon …   Dictionary of ichthyology

  • court-bouillon — [ kurbujɔ̃ ] n. m. • 1604; de 1. court et bouillon ♦ Bouillon composé d eau, de vin blanc et d épices dans lequel on fait cuire du poisson. Faire cuire une carpe au court bouillon. Des courts bouillons. Loc. fam. Se mettre la rate au court… …   Encyclopédie Universelle

  • court-bouillon — Court bouillon. s. m. Maniere d apprester le poisson, la viande. Une carpe, un brochet au court bouillon. faire un court bouillon. mettre au court bouillon. On dit aussi, Demy court bouillon, qui est encore une autre maniere d apprester… …   Dictionnaire de l'Académie française

  • court-bouillon — COURT BOUILLON. s. mas. Manière d apprêter le poisson. Une carpe, un brochet au court bouillon …   Dictionnaire de l'Académie Française 1798

  • court bouillon — n. an aromatic liquid used esp. for poaching fish and made by cooking together white wine, water, onions, celery, carrots, and herbs * * * …   Universalium

  • court-bouillon — court′ bouillon′ [[t]ˈkʊər, ˈkɔr, ˈkoʊr[/t]] n. pl. courts bouillons [[t]ˈkʊər, ˈkɔr, ˈkoʊr[/t]] coo an aromatic broth made usu. with water, herbs and spices, onions, carrots, and white wine, used esp. for poaching fish • Etymology: 1715–25; < …   From formal English to slang

  • court bouillon — n. an aromatic liquid used esp. for poaching fish and made by cooking together white wine, water, onions, celery, carrots, and herbs …   English World dictionary

  • court-bouillon — (kour bou llon, ll mouillées) s. m. Liquide composé dans lequel on fait cuire le poisson. Le court bouillon se compose d eau, de vinaigre ou de vin blanc, de sel, de poivre, girofle, laurier, oignons et carottes en tranches, thym, ail et persil.… …   Dictionnaire de la Langue Française d'Émile Littré

  • Court-bouillon — Le court bouillon est un liquide aromatisé et épicé, auquel on ajoute du vin et/ou du vinaigre, et dans lequel on fait pocher les poissons, les crustacés et les coquillages. Il doit être cuit 30 minutes, puis refroidi. Les poissons sont pochés à… …   Wikipédia en Français

  • Court-Bouillon — Hühnerbrühe während der Zubereitung Geklärte Rinderkraftbrühe (Consommé) Brühe (von mittelhochdeutsch brüeje, „heiße Flüssigkeit“), in Österreich Suppe genannt, in der Schweiz Bouillon, ist Wasser, das durch darin gegarte Lebensmittel mit …   Deutsch Wikipedia

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