"Boullion" redirects here. For precious metals, see bullion.
Broth prepared from meat and vegetablesBeef broth being cooked
Broth, also known as bouillon (French pronunciation:[bu.jɔ̃]),[1][2] is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time.[3][4] It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups,[5] gravies, and sauces.
Commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties. Dehydrated broth in the form of bouillon cubes were commercialized beginning in the early 20th century.
^Cite error: The named reference :1 was invoked but never defined (see the help page).
^Cite error: The named reference :2 was invoked but never defined (see the help page).
^Rombauer, Irma S.; Marion Rombauer Becker; Ethan Becker (1997). Joy of Cooking. New York: Scribner. pp. 42. ISBN 0-684-81870-1.
^"Is Stock or Broth Healthier for You? Here Are the Differences". Good Housekeeping. March 14, 2023. Retrieved February 21, 2024.
^Wayne Gisslen (2015). Essentials of Professional Cooking. Wiley. p. 192. ISBN 9781118998700.
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