Bouillon (broth)

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Bouillon
Bouillon de volaille.jpg
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 (UK: /ˈbjɒ̃, ˈbw-/, US: /ˈbʊljɒn/;[1] French: [bujɔ̃]) is the French word for broth, and is usually used as a synonym for it.[2][3] 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. In the late 18th century, Count Rumford (1753–1814) an American born physicist during his service to the Elector of Bavaria, invented and mass-produced a fully nutritious, solidified stock of bones, inexpensive meat by-products and other ingredients. He fed the Duke’s army with it. His invention was the precursor of the bouillon cube.[4]

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.

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