bouillon

Bouillon is a flavorful liquid produced by simmering meat, bones, vegetables, and aromatics in water. It is typically strained to yield a clear liquid and can be served as a broth on its own or used as a base for soups, sauces, and other dishes. In many culinary traditions, bouillon may be seasoned during preparation and finished with salt and a small amount of fat, giving it a ready-to-use quality.

Preparation generally involves a prolonged simmer to extract collagen, minerals, and aromatics from the ingredients. A wide range of combinations can be used, including beef, chicken, fish, or vegetable bases. The liquid can be consumed as is or clarified to produce a consommé, a pale, transparent broth.

Commercial bouillon is available in several forms, including liquids, granules, and cubes. These products typically contain salt, flavorings, fats, and sometimes flavor enhancers such as monosodium glutamate, intended to mimic the depth of a well-made stock with greater convenience and a longer shelf life.

Common varieties include beef bouillon, chicken bouillon, vegetable bouillon, and fish bouillon. Bouillon differs from stock in that it is usually seasoned and used as a ready-to-use liquid, whereas stock is often unseasoned and employed as a cooking base for sauces and further recipes.

Nutritional content varies by formulation, with bouillon generally providing sodium and small amounts of protein and fat. It remains a versatile ingredient in many cuisines, valued for its aroma and ability to impart depth to soups, stews, and sauces.