Definition: Bouillon is a clear, flavorful broth made by simmering beef, chicken or vegetables and other ingredients.
The main difference between bouillon and stock is that bouillon is made by simmering meat, whereas stock is made by simmering bones. Also, stock is generally not seasoned, or only lightly seasoned, whereas bouillon is seasoned.
While bouillon can be used as a base for making soups, bouillon itself is simply a clear, seasoned broth with no solid ingredients.
See also: Consommé
The main difference between bouillon and stock is that bouillon is made by simmering meat, whereas stock is made by simmering bones. Also, stock is generally not seasoned, or only lightly seasoned, whereas bouillon is seasoned.
While bouillon can be used as a base for making soups, bouillon itself is simply a clear, seasoned broth with no solid ingredients.
See also: Consommé
Pronunciation: BOOL-yone
Common Misspellings: bullion
