Bouillon (broth)
<templatestyles src="Module:Hatnote/styles.css"></templatestyles>
<templatestyles src="Module:Hatnote/styles.css"></templatestyles>
A chicken-based bouillon being prepared
|
|
| Origin | |
|---|---|
| Place of origin | France |
| Details | |
| Type | Broth |
| Main ingredient(s) | Mirepoix, herbs; vegetables or shrimp or bones (beef, veal, or poultry) |
Bouillon, in French cuisine, is a broth or soup prepared from broth.[1][2] 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.
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.
See also
References
External links
<templatestyles src="Asbox/styles.css"></templatestyles>
 |
This food ingredient–related article is a stub. You can help Wikipedia by expanding it. |
de:Brühe fr:Bouillon (cuisine) he:ציר (מזון) ja:ブイヨン no:Buljong pl:Rosół sv:Buljong
