Bouillon (broth)
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Bouillon, in French cuisine, is simply a broth. It is usually made by the simmering of Mirepoix and aromatic herbs (usually a bouquet garni) with either beef, veal, or poultry bones in water.
This is not to be confused with Bouillon soup, a Haitian soup, or stock, which is made in a (somewhat) similar manner, but serves an entirely different purpose in French cuisine.
See also:
- Bouillon cubes
- Bouillon (disambiguation) for other meanings of Bouillon
- Bouillon soup, a Haitian soup usually eaten on Sundays in Haiti
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