bouillon

[ bool-yon, -yuhn; French boo-yawn ]

noun

1. a clear, usually seasoned broth made by straining water in which beef, chicken, etc., has been cooked, or by dissolving a commercially prepared bouillon cube or cubes in hot water.

bouillon

/ ˈbuːjɒn /

noun

1. a plain unclarified broth or stock

Word History and Origins

Origin of bouillon¹

1650–60; < French, equivalent to bouill ( ir ) to boil ¹ + -on noun suffix

Word History and Origins

Origin of bouillon¹

C18: from French, from bouillir to boil ¹

Example Sentences

“They also come to eat in our cafes, at the Bouillon Chartier, the Brasserie Lipp or the Procope.”

From New York Times

If this is all still to much for you, feel free to go "semi-homemade" ala Sandra Lee with a box or two of store-bought stock, some Better than Bouillon, bouillon cubes or powders, vegetables, aromatics and maybe a chicken breast or two.

From Salon

I'm a fan of Better Than Bouillon but legitimate, homemade stock is genuinely insurmountable.

From Salon

She sang the wild Azucena in Verdi’s “Il Trovatore” with startling refinement in 2018 at the Met, where her triumphs culminated in a scorching run as the Princesse de Bouillon in Cilea’s “Adriana Lecouvreur” early in 2019.

From New York Times

Broth: I have a favorite bouillon cube that I use in place of liquid broth for this recipe called Not Chicken by Edward & Sons.

From Salon

Related Words

• chowder
• porridge
• puree