Food Network
Home > Encyclopedia > B > bouillon

Food Encyclopedia

Browse Alphabetically

bouillon

Pronunciation: [BOOL-yahn]

Any broth made by cooking vegetables, poultry, meat or fish in water. The liquid that is strained off after cooking is the bouillon, which can form the base for soups and sauces.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

Related Recipes From Food Network

Related Content From Cooking Channel

See Also

Food Network Food Network
© 2012 Television Food Network G.P. All rights reserved.