Bouillon

Part of Speech

Noun

Pronunciation

/ˈbuː.jɒ̃/ (French), /ˈbʊl.jɒn/ (English)

Definitions

• Noun: A clear, flavorful broth made by simmering meat, vegetables, and seasonings in water, typically used as a base for soups, sauces, or other dishes.
• Noun (Culinary): The liquid obtained after cooking meat or vegetables, often strained to remove solids and served as a hot beverage or as an ingredient in cooking.

Usage Examples

• She prepared a rich bouillon to serve as the base for the soup.
• After hours of simmering, the bouillon was strained to create a clear, golden liquid.
• The recipe called for a vegetable bouillon to enhance the flavor of the stew.

Etymology

The word "bouillon" comes from the French verb "bouillir," meaning "to boil." The term refers to the process of boiling meat, vegetables, and seasonings to extract flavor, which is then used as the base for soups, sauces, or other dishes. The word entered English usage in the 18th century.

Synonyms

• Broth
• Stock
• Consommé
• Soup base

Antonyms

• Solid food
• Chunky soup
• Stew

Translations

Regional Pronunciation Variations

The French pronunciation "/ˈbuː.jɒ̃/" is common in culinary contexts, while English speakers typically pronounce it as "/ˈbʊl.jɒn/." In some regions, especially in the US, bouillon cubes or powders are used to quickly make bouillon, which may result in a more casual pronunciation of the word.

Historical Usage

Bouillon has been a staple of French cuisine for centuries, with early references to broths being made from boiling meat and vegetables appearing in medieval cookbooks. It was traditionally made by boiling meat in water for hours to extract the flavor, and served as a foundation for many dishes. Over time, the process evolved, and bouillon became a key ingredient in French haute cuisine.

Cultural Nuances

In French culture, bouillon is often associated with comfort and warmth, especially in winter. It is commonly served as a first course in meals, particularly when served with simple bread or paired with other light dishes. In other cultures, bouillon or broth serves as a healthful tonic or remedy, with variations made from different meats or vegetables depending on local traditions and available ingredients.

More Information

Bouillon is a versatile ingredient that can be used in a variety of culinary applications. In addition to being used as the base for soups and sauces, bouillon can also be used to add flavor to rice, couscous, and other grains. Bouillon cubes or powders, which are concentrated forms of bouillon, are commonly found in grocery stores and can be dissolved in hot water to quickly create a broth. Homemade bouillon is considered by many to be far superior in flavor and nutrition, as it allows for the inclusion of fresh, natural ingredients without added preservatives.