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

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

In a pinch, some cooks use djon-djon bouillon cubes to make the rice.

From Seattle Times

Because you are not using bouillon or packaged broth, you will most likely have to add additional salt.

From Salon

If you've never tasted it, imagine if a bouillon cube was a spread.

From Salon

A true chinaholic instantly can distinguish between a deep plate and flat plate, cream soup and bouillon, coffee and tea cup, and easily justify why having eight or 12 of each kind is absolutely necessary.

From Seattle Times

Related Words

• chowder
• porridge
• puree