brothlike

Brothlike is an English adjective used to describe something that resembles broth in a particular way. It can refer to flavor, color, clarity, texture, or aroma that evokes a stock-based liquid. The term is most common in culinary writing and recipe descriptions, but it can appear in other descriptive contexts as well. A brothlike liquid is typically clear or lightly clouded, with a savory character and a thin to medium body, distinguishing it from thicker sauces or cream-based soups.

In cooking, brothlike is used to characterize dishes or components that are liquor-like rather than creamy or oily. For example, a consommé may be described as having a brothlike clarity and a delicate, mineral finish, while a sauce might be described as brothlike if it remains light and stock-based rather than concentrated or velvety.

Usage notes and distinctions: Brothlike emphasizes resemblance to broth rather than a fully authentic broth, and it does not imply a specific recipe or ingredient list. It is often contrasted with terms like brothy, which conveys a stronger, more evident broth flavor or body, and with thick, saucey textures. Because it is a descriptive, rather than a standardized culinary term, its interpretation can vary with context and the writer’s emphasis on appearance, texture, or aroma.

See also: broth, stock, bouillon, brothy.