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This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.

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The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian

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Language: French

Description: Bouillon is clear stock or broth, especially from a pot-au-feu. Since it is usually used in soups it is not necessarily clarified but the solids are disposed of before it is used. It may be served with fried onions and vermicelli. Such broths are usually cooked for a long time and have good complex flavours. However, there are quick stocks which can be produced with chopped meats with carrots, celery, leek, onions and a clove, boiled gently for 20 minutes. This is still preferable, in general, to a stock cube. A good clarified bouillon is the base for consommé. In the UK it forms the base of beef tea, traditionally used as sustenance for the unwell.

Pronounced: BOO-yoh'
Gender: m
Ethnicity: French
Most frequent country: Widespread

See places: French food and cuisine

See foods and dishes: pot-au-feu

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