A chicken-based bouillon being prepared
|Place of origin||France|
|Main ingredient(s)||Mirepoix, herbs; vegetables or shrimp or bones (beef, veal, or poultry)|
Bouillon, in French cuisine, is simply a broth. 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 food ingredient–related article is a stub. You can help Wikipedia by expanding it.|