Bouillon
Bouillon
Bouillon (pronunciation: /ˈbuːjɔːn/) is a clear, flavorful broth made by simmering meat, vegetables, and herbs in water. The term is derived from the French word "bouillir", meaning "to boil".
Etymology
The term "bouillon" was first used in French cuisine in the 17th century. It comes from the French verb "bouillir", which means "to boil". This refers to the method of preparation, which involves boiling various ingredients to extract their flavors.
Preparation
Bouillon is typically made by simmering a combination of meat (such as chicken, beef, or fish), vegetables (like onions, carrots, and celery), and herbs (such as parsley, thyme, and bay leaves) in water. The mixture is then strained to remove the solid ingredients, leaving a clear, flavorful broth. This broth can be used as a base for soups, stews, and sauces, or consumed on its own as a light meal.
Related Terms
- Broth: A liquid in which meat, fish, cereal grains, or vegetables have been simmered and strained out. Broth is similar to bouillon, but it can be served as is, whereas bouillon is usually used as a base for other dishes.
- Stock: A flavored liquid preparation that forms the basis of many dishes, particularly soups and sauces. It is made by simmering animal bones or meat, seafood, or vegetables in water or wine, often with the addition of herbs.
- Consommé: A type of clear soup made from richly flavored stock or bouillon that has been clarified, a process that uses egg whites to remove fat and sediment.
External links
- Medical encyclopedia article on Bouillon
- Wikipedia's article - Bouillon
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