Court-bouillon or court bouillon is a flavored liquid for poaching or quick-cooking foods. Traditional uses include poaching fish

Fish (food)

Fish is a food consumed by many species, including humans. The word "fish" refers to both the animal and to the food prepared from it. Fish has been an important source of protein for humans throughout recorded history.-Terminology:...

 and seafood

Seafood

Seafood is any form of marine life regarded as food by humans. Seafoods include fish, molluscs , crustaceans , echinoderms . Edible sea plants, such as some seaweeds and microalgae, are also seafood, and are widely eaten around the world, especially in Asia...

, but it is also used for poaching vegetable

Vegetable

The noun vegetable usually means an edible plant or part of a plant other than a sweet fruit or seed. This typically means the leaf, stem, or root of a plant....

s, eggs

Egg (food)

Eggs are laid by females of many different species, including birds, reptiles, amphibians, and fish, and have probably been eaten by mankind for millennia. Bird and reptile eggs consist of a protective eggshell, albumen , and vitellus , contained within various thin membranes...

, sweetbread

Sweetbread

Sweetbreads or ris are culinary names for the thymus or the pancreas especially of the calf and lamb...

s, cockscomb

Comb (anatomy)

Anatomically, a comb is a fleshy growth, caruncle, or crest on the top of the head of gallinaceous birds, most notably turkeys, pheasants, and domestic chickens...

s, and delicate meats.

Background

Court bouillon loosely translates as 'briefly boiled liquid' (French

French language

French is a Romance language spoken as a first language in France, the Romandy region in Switzerland, Wallonia and Brussels in Belgium, Monaco, the regions of Quebec and Acadia in Canada, and by various communities elsewhere. Second-language speakers of French are distributed throughout many parts...

 court) or "short broth" because the cooking time is brief in comparison with a rich and complex stock

Stock (food)

Stock is a flavoured water preparation. It forms the basis of many dishes, particularly soups and sauces.- Preparation :Stock is made by simmering various ingredients in water, including some or all of the following...

, 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

Stock (food)

Stock is a flavoured water preparation. It forms the basis of many dishes, particularly soups and sauces.- Preparation :Stock is made by simmering various ingredients in water, including some or all of the following...

 or fumet, in traditional terms it is differentiated by the inclusion of acidulating

Acidulated water

Acidulated water is water where some sort of acid is added—often lemon juice, lime juice, or vinegar—to prevent cut or skinned fruits or vegetables from browning so as to maintain their appearance. Some vegetables and fruits which are often placed in acidulated water are: apples, avocados,...

 ingredients such as wine

Wine

Wine is an alcoholic beverage, made of fermented fruit juice, usually from grapes. The natural chemical balance of grapes lets them ferment without the addition of sugars, acids, enzymes, or other nutrients. Grape wine is produced by fermenting crushed grapes using various types of yeast. Yeast...

, vinegar

Vinegar

Vinegar is a liquid substance consisting mainly of acetic acid and water, the acetic acid being produced through the fermentation of ethanol by acetic acid bacteria. Commercial vinegar is produced either by fast or slow fermentation processes. Slow methods generally are used with traditional...

, or lemon juice

Lemon juice

The lemon fruit, from a citrus plant, provides a useful liquid when squeezed. Lemon juice, either in natural strength or concentrated, is sold as a bottled product, usually with the addition of preservatives and a small amount of lemon oil.-Uses:...

. 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

Gelatin

Gelatin is a translucent, colorless, brittle , flavorless solid substance, derived from the collagen inside animals' skin and bones. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar...

.

Types

Traditionally, court bouillon is water, salt

Salt

In chemistry, salts are ionic compounds that result from the neutralization reaction of an acid and a base. They are composed of cations and anions so that the product is electrically neutral...

, white wine, vegetable aromatics (mirepoix

Mirepoix (cuisine)

A mirepoix is a combination of celery , onions, and carrots. Mirepoix, either raw, roasted or sautéed with butter, is the flavor base for a wide number of dishes, such as stocks, soups, stews and sauces...

 of carrot, onion, and celery), and flavored with bouquet garni

Bouquet garni

The bouquet garni is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, and various stews. The bouquet is cooked with the other ingredients, but is removed prior to consumption....

 and black pepper

Black pepper

Black pepper is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as a peppercorn when dried, is approximately in diameter, dark red when fully mature, and, like all drupes, contains a single seed...

.

Court-bouillon need not be elaborate. Court bouillon used to prepare lobster

Lobster

Clawed lobsters comprise a family of large marine crustaceans. Highly prized as seafood, lobsters are economically important, and are often one of the most profitable commodities in coastal areas they populate.Though several groups of crustaceans are known as lobsters, the clawed lobsters are most...

 may be as simple as water, salt, lemon juice

Lemon juice

The lemon fruit, from a citrus plant, provides a useful liquid when squeezed. Lemon juice, either in natural strength or concentrated, is sold as a bottled product, usually with the addition of preservatives and a small amount of lemon oil.-Uses:...

, and perhaps thyme

Thyme

Thyme is a culinary and medicinal herb of the genus Thymus.-History:Ancient Egyptians used thyme for embalming. The ancient Greeks used it in their baths and burnt it as incense in their temples, believing it was a source of courage...

 and bay leaf

Bay leaf

Bay leaf refers to the aromatic leaf of the bay laurel . Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves are often used to flavor soups, stews, braises and pâtés in Mediterranean cuisine...

; that for poached eggs may be salt, water, and vinegar

Vinegar

Vinegar is a liquid substance consisting mainly of acetic acid and water, the acetic acid being produced through the fermentation of ethanol by acetic acid bacteria. Commercial vinegar is produced either by fast or slow fermentation processes. Slow methods generally are used with traditional...

.