bouillon

[bool-yon, -yuhn, boo-yawn]

noun

1. a clear, usually seasoned broth made by straining water in which beef, chicken, etc., has been cooked, or by dissolving a commercially prepared bouillon cube or cubes in hot water.

bouillon

/ ˈbuːjɒn /

noun

1. a plain unclarified broth or stock

Word History and Origins

Origin of bouillon¹

1650–60; < French, equivalent to bouill ( ir ) to boil ¹ + -on noun suffix

Word History and Origins

Origin of bouillon¹

C18: from French, from bouillir to _boil ¹

Example Sentences

Broth: I have a favorite bouillon cube that I use in place of liquid broth for this recipe called Not Chicken by Edward & Sons.

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In a pinch, some cooks use djon-djon bouillon cubes to make the rice.

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Because you are not using bouillon or packaged broth, you will most likely have to add additional salt.

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If you've never tasted it, imagine if a bouillon cube was a spread.

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A true chinaholic instantly can distinguish between a deep plate and flat plate, cream soup and bouillon, coffee and tea cup, and easily justify why having eight or 12 of each kind is absolutely necessary.

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Related Words

• chowder 
• porridge 
• puree