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Bouillon (broth)

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Title: Bouillon (broth)  
Author: World Heritage Encyclopedia
Language: English
Subject: Consommé, Deglazing (cooking), Bouillon (disambiguation), List of types of spoons, Albert sauce
Collection: French Cuisine, Soups, Umami Enhancers
Publisher: World Heritage Encyclopedia

Bouillon (broth)

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 

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.

See also


  1. ^ Understanding Food: Principles and Preparation - Amy Christine Brown - Google Books
  2. ^ Cookery for the Hospitality Industry - Graham Dodgshun, Michel Peters, David O'Dea - Google Books

External links

  • Bouillon tips
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