bouillon
nounUK /ˈbuː.jɒn/ · US /ˈbʊlˌjɑn/
Etymology First attested 1656, from French bouillon, from the verb bouillir (“to boil”), from Old French boillir, from Latin bullīre (“to bubble, boil”), from bulla (“bubble”).
1
A clear seasoned broth made by simmering usually light meat, such as beef or chicken.
2
A similar broth made by reconstituting, that is, by adding hot water to dried powder concentrate; the dried powder concentrate itself.
3
An excrescence on a horse's frush or frog.
- Derived terms
- bouillon cube, court bouillon
- Related terms
- bullion
- Hypernyms
- broth
- Hyponyms
- Scotch broth