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  Bouillon | |
Bouillon, in French cuisine, is simply a 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.
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
- Bouillon cube
- Court-bouillon
- List of hot beverages
- Food portal