bouillons

Bouillon is a flavorful, clear liquid produced by simmering meat or bones, vegetables, and aromatics in water. In culinary terms it is closely related to stock and broth, but the word bouillon often denotes a seasoned liquid that can be used as a base or served as a light soup. Bouillons can be beef, chicken, fish, or vegetable in origin, and they may be made from scratch or purchased as concentrated products.

Preparation typically involves placing bones or meat with vegetables such as onion, carrot, and celery in cold water, bringing to a gentle simmer, and skimming the surface to remove impurities. The mixture then cooks for several hours to extract flavor, after which solids are strained and the liquid is seasoned. A clarified version, known as consommé, is further processed to remove fat and sediments.

Commercial forms of bouillon include cubes, granules, powders, and ready-to-use liquids. These products are convenient but often contain added salt and flavor enhancers such as monosodium glutamate or yeast extracts. Low-sodium or no-added-salt varieties are available.

Uses and applications vary by cuisine, but bouillon commonly serves as a base for soups, stews, and sauces, or as a cooking liquid for rice, grains, and vegetables. It can also be reconstituted to replace stock or broth when time is limited.

Storage and nutrition: Prepared bouillon should be refrigerated and used within a few days, or frozen for longer storage. Commercial bouillons are typically high in sodium; some products emphasize natural ingredients and minimal additives.