Dictionary.com

court-bouillon

[ koor-bool-yon, -yawn, kawr-, kohr-; French koor-boo-yawn ]
/ ˈkʊər bʊlˈyɒn, -ˈyɔn, ˈkɔr-, ˈkoʊr-; French kur buˈyɔ̃ /
Save This Word!

noun, plural courts-bouil·lons [koor-bool-yonz, -yawns, kawr-, kohr-; French koor-boo-yawn]. /ˈkʊər bʊlˈyɒnz, -ˈyɔns, ˈkɔr-, ˈkoʊr-; French kur buˈyɔ̃/. French Cooking.
a vegetable broth or fish stock with herbs, used for poaching fish.
a rich soup containing wine.
QUIZ
QUIZ YOURSELF ON AFFECT VS. EFFECT!
In effect, this quiz will prove whether or not you have the skills to know the difference between “affect” and “effect.”
Question 1 of 7
The rainy weather could not ________ my elated spirits on my graduation day.
Meet Grammar CoachWrite or paste your essay, email, or story into Grammar Coach and get grammar helpImprove Your Writing
Meet Grammar CoachImprove Your Writing
Write or paste your essay, email, or story into Grammar Coach and get grammar help

Origin of court-bouillon

1715–25; <French: a preparation of salted water, white wine, herbs, and various other ingredients, in which fish, shellfish, or vegetables are cooked; literally, short broth
Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2022

How to use court-bouillon in a sentence

British Dictionary definitions for court-bouillon

court-bouillon
/ (ˈkʊətˈbuːjɒn, French kurbujɔ̃) /

noun
a stock made from root vegetables, water, and wine or vinegar, used primarily for poaching fish

Word Origin for court-bouillon

from French, from court short, from Latin curtus + bouillon broth, from bouillir to boil 1
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
FEEDBACK