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A chicken-based bouillon in the process of preparation.

Not to be confused with bullion.

Bouillon, in French cuisine, is simply a broth. This name comes from the verb bouillir, meaning to boil. It is usually made by the simmering of mirepoix and aromatic herbs (usually a bouquet garni) with either beef, veal, or poultry bones and or with shrimp, or vegetables in boiling water.

This is not to be confused with bouillon soup, a Haitian soup, or stock, which is made in a (somewhat) similar manner, but serves an entirely different purpose in French cuisine.

[edit] See also

• Bouillon cubes
• Bouillon (disambiguation) for other meanings of Bouillon
• Bouillon (soup), a Haitian soup usually eaten on Sundays in Haiti

[edit] External links

• Bouillon tips

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