One of the mysteries of the English language finally explained.
Thin soup or stock made by stewing meat, fish, or vegetables in water.
stock, broth, juice, gravy, liquid, infusion, extract, concentrate, decoctionView synonyms
- ‘Divide veal, scallions, Brussels sprouts, sake, bone marrow and bouillon into four bowls.’
- ‘Then add some bouillon from the chicken soup, or just plain water (I used two cups of bouillon from the chicken soup I was cooking).’
- ‘Water, black coffee and tea have no calories, and bouillon and broth contain very few calories.’
- ‘For example, marinating chicken in chicken-flavored bouillon may increase the palatability of the meat.’
- ‘If you long for Markt's ham hock in an oddly smoky pea-and-asparagus soup, the coriander-and-leek-infused bouillon with mussels should charm more.’
- ‘Many, in fact, mentioned a trend in London for a drink made with beef bouillon called the Bloody Bull, basically a Bloody Mary with the beef bouillon added.’
- ‘In the early 199Os, for example, Bestfoods started an import operation in Russia, using a small sales force to sell bouillon and soups from Polish and Slovak firms.’
- ‘A little dash of port and a generous amount of stock provided the perfect bouillon.’
- ‘Pour bouillon into cups and add ravioli and herbs.’
- ‘This garlic bouillon was classically made the day after a fête, being excellent for hangovers as well as soothing for convalescents.’
- ‘Mash them a bit and pour the consommé or bouillon.’
- ‘The legendary peasant woman kept a pot-au-feu or bouillon pot on her hearth and, myth has it, threw into it whatever she had around to stew for the day's meal.’
- ‘Combine the instant dashi or vegetable bouillon powder and boiling water in a saucepan, stirring well.’
- ‘Let simmer 1 kg of codfish filets in this bouillon for 10 minutes.’
- ‘If you are nauseated, you could try taking sips of 7-up, ginger ale, fruit juice, tea, broth, tonic water or bouillon.’
- ‘Add 3 cups hot water and bouillon to taste (or instead, add 3 cups hot broth), and the cheese rind.’
- ‘The national soup, harira, is a thick paste that comes in many varieties, although it is classically made from water, bouillon, beef or mutton, onions, saffron, walnuts, and salt.’
- ‘Heat water and add bouillon, onions, carrots, spices, and turkey.’
- ‘Bring to a boil, add the shallots and the cube of bouillon, stir, and let simmer for 20 to 25 minutes.’
- ‘Chill stock in an ice bath and reserve for bouillon.’
French, literally ‘liquid in which something has boiled’, from bouillir ‘to boil’.
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