Bouillon: meaning, definitions and examples

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.

• She sipped the chicken bouillon to warm herself up on a cold day.
• The French restaurant offered a delicate vegetable bouillon as the first course.

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.

• He made a hearty beef broth to use in his stew.
• Pour the vegetable broth into the pot and let it simmer for an hour.

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.

• The chef recommended using homemade chicken stock for the best flavor in the risotto.
• She always keeps beef stock on hand to enhance her sauces and soups.

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.

• She added a tablespoon of chicken soup base to her noodles for extra flavor.
• Using vegetable soup base, he quickly whipped up a tasty soup in minutes.