Bouillon Meaning: Definition, Examples, and Translations
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bouillon
[ˈbuːjɒn ]
Definition
food
A clear, seasoned broth made by simmering meat, fish, or vegetables in water and used as a base for soups, sauces, and other dishes.
Synonyms
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Word | Description / Examples |
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bouillon |
Commonly used to refer to a clear, seasoned broth made from simmering meat, vegetables, and seasonings. It is often used as a base for soups or sauces and is typically served as a light starter.
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broth |
A general term for a liquid in which meat, fish, or vegetables have been cooked. Broth can be drunk on its own, used as a base for soups, stews, and sauces, or as a cooking liquid for grains like rice or quinoa.
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stock |
A rich, flavorful liquid made by simmering bones, meat, and/or vegetables, often used as a foundational ingredient in cooking. Stock is typically more concentrated and less clear than bouillon or broth, providing a deeper flavor profile to dishes.
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soup base |
A concentrated preparation, sometimes in powder or paste form, used to quickly create a flavorful soup. It is convenient for adding rich taste to dishes without the longer preparation time of making broth or stock from scratch.
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Examples of usage
- The chef prepared a delicious bouillon for the soup.
- She added some bouillon cubes to enhance the flavor of the dish.
Translations
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Origin of 'bouillon'
The word 'bouillon' originated from the Old French word 'bouillir', which means 'to boil'. It has been used in English since the 17th century to refer to a clear broth made by boiling meat or vegetables.