Bouillon (broth)
Not to be confused with bullion
For other uses, see bouillon (disambiguation).
|
A chicken-based bouillon being prepared | |
| Type | Broth |
|---|---|
| Place of origin | France |
| Main ingredients | Mirepoix, herbs; vegetables or shrimp or bones (beef, veal, or poultry) |
 Cookbook: Bouillon  Media: Bouillon | |
Bouillon, in French cuisine, is a broth or soup prepared from broth.[1][2] This name comes from the verb bouillir, meaning to boil. It is usually made by the simmering of mirepoix and aromatic herbs (usually a bouquet garni) with either beef, veal, or poultry bones and/or with shrimp, or vegetables in boiling water.
Traditionally, the word bouillon was used to describe a soup based on beef broth, and court-bouillon if based on fish broth. Clear beef bouillon is called consommé.
This is not to be confused with bouillon soup, a Haitian soup, or stock, which is made in a (somewhat) similar manner, but serves an entirely different purpose in French cuisine.
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