Bouillon (broth)

Not to be confused with bullion
For other uses, see bouillon (disambiguation).
Bouillon

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.

See also

References

  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
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