Bouillon, in French cuisine

French cuisine

French cuisine is a style of food preparation originating from France that has developed from centuries of social change. In the Middle Ages, Guillaume Tirel , a court chef, authored Le Viandier, one of the earliest recipe collections of Medieval France...

, is simply a broth

Broth

Broth is a liquid food preparation, typically consisting of either water or an already flavored stock, in which bones, meat, fish, cereal grains, or vegetables have been simmered. Broth is used as a basis for other edible liquids such as soup, gravy, or sauce. It can be eaten alone or with garnish...

. This name comes from the verb bouillir, meaning to boil. It is usually made by the simmering of mirepoix

Mirepoix (cuisine)

A mirepoix is a combination of celery , onions, and carrots. Mirepoix, either raw, roasted or sautéed with butter, is the flavor base for a wide number of dishes, such as stocks, soups, stews and sauces...

 and aromatic herbs (usually a bouquet garni

Bouquet garni

The bouquet garni is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, and various stews. The bouquet is cooked with the other ingredients, but is removed prior to consumption....

) with either beef

Beef

Beef is the culinary name for meat from bovines, especially domestic cattle. Beef can be harvested from cows, bulls, heifers or steers. It is one of the principal meats used in the cuisine of the Middle East , Australia, Argentina, Brazil, Europe and the United States, and is also important in...

, veal

Veal

Veal is the meat of young cattle , as opposed to meat from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves of dairy cattle breeds...

, or poultry

Poultry

Poultry are domesticated birds kept by humans for the purpose of producing eggs, meat, and/or feathers. These most typically are members of the superorder Galloanserae , especially the order Galliformes and the family Anatidae , commonly known as "waterfowl"...

 bones and/or with shrimp

Shrimp

Shrimp are swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water. Adult shrimp are filter feeding benthic animals living close to the bottom. They can live in schools and can swim rapidly backwards. Shrimp are an important...

, or vegetables in boiling water.

This is not to be confused with bouillon soup

Bouillon (soup)

Bouillon Soup is a Haitian soup traditionally cooked on Saturday. It is made with cut-up meat, potatoes, sliced plantains, yam, kelp, cabbage, and celery, and more in a mildly thick sauce ....

, a Haitian soup, or stock

Stock (food)

Stock is a flavoured water preparation. It forms the basis of many dishes, particularly soups and sauces.- Preparation :Stock is made by simmering various ingredients in water, including some or all of the following...

, which is made in a (somewhat) similar manner, but serves an entirely different purpose in French cuisine.

See also

• Bouillon cube
  Bouillon cube
  A bouillon cube [ˈbuːjɒn kjuːb] or stock cube is dehydrated bouillon or stock formed into a small cube about 15 mm wide. It is made by dehydrating vegetables, meat stock, a small portion of fat, salt and seasonings and shaping them into a small cube...
  
  
• Bouillon (disambiguation)
  Bouillon (disambiguation)
  Bouillon can refer to* Bouillon, a town in Belgium* Bouillon , a simple broth* Bouillon , a Haitian soup* Bouillon , another name for the French wine grape Folle Blanche* A Bouillon cube, used in cooking, especially in soups...
  
   for other meanings of Bouillon
• Bouillon (soup)
  Bouillon (soup)
  Bouillon Soup is a Haitian soup traditionally cooked on Saturday. It is made with cut-up meat, potatoes, sliced plantains, yam, kelp, cabbage, and celery, and more in a mildly thick sauce ....
  
  , an Haitian soup usually eaten on Sundays in Haiti
  Haiti
  Haiti , officially the Republic of Haiti , is a Caribbean country. It occupies the western, smaller portion of the island of Hispaniola, in the Greater Antillean archipelago, which it shares with the Dominican Republic. Ayiti was the indigenous Taíno or Amerindian name for the island...