bouillon

American  

[bool-yon, -yuhn, boo-yawn] / ˈbʊl yɒn, -yən, buˈyɔ̃ /

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.

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bouillon British  

/ ˈbuːjɒn /

noun

1. a plain unclarified broth or stock

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Etymology

Origin of bouillon

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

Example Sentences

Bisquick, bouillon paste, stock powder and even pickle juice can transform a weeknight scramble or a forgotten vegetable into something rich and surprising.

From Salon

The herbs steeped, releasing their piney, slightly peppery fragrance, alongside a spoonful of chicken bouillon, which nudged the sauce firmly into savory territory.

From Salon

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

From Salon

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

From Seattle Times

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

From Salon

Related Words

• chowder
• porridge
• puree