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'Bouillon', in French cuisine, is simply a broth. This name comes from the verb ''bouillir'', meaning ''to boil''. It is usually made by the simmering of Mirepoix and aromatic herbs (usually a ''bouquet garni'') with either beef, veal, or poultry bones in boiling 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.

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See also

★ Bouillon cubes

★ Bouillon (disambiguation) for other meanings of 'Bouillon'

★ Bouillon (soup), a Haitian soup usually eaten on Sundays in Haiti

External links

★ Bouillon tips