Depending on what you are poaching, the acidic ingredient might vary. As a rule of thumb, use white wine or lemon are when poaching fish as it makes the flesh slightly firmer, and white vinegar when poaching shellfish as the vinegar keeps the flesh firm and makes the shell softer.
Prep Time10 minutesmins
Cook Time20 minutesmins
Resting Time10 minutesmins
Total Time40 minutesmins
Course: Stocks & Sauces
Cuisine: French
Keyword: Court Bouillon
Servings: 4liters / 4 quarts
Calories: 168kcal
Ingredients
20cupswater
3freshly squeezed lemons
1tablespoonsea salt
1poundMirepoix,cubes of carrot, onion, and celery
1bouquet garni
Instructions
In a large pot, combine all ingredients and bring to a boil. Reduce heat and simmer for 30 minutes. Remove from heat and let stand for 10 minutes. Strain and use immediately or cool and refrigerate.
The liquid must completely cover the ingredients at all times.