What Is Bouillon?

If convenience had a flavor, it would be bouillon. There was a time when making broth or stock was a lengthy process, but bouillon changed that. While the term 'bouillon' simply means 'broth' in French, it usually refers to the powdered or cubed versions used to create broth quickly from water. It's a cost-effective and efficient alternative to boxed broths and stocks, making it a staple in kitchens worldwide. But what exactly is bouillon? Let’s explore this handy ingredient.

What Is Bouillon?

Bouillon (pronounced bool-yaan) is the French word for broth, and the terms 'bouillon' and 'broth' are often used interchangeably. Both refer to the clear, flavorful liquid made by simmering meats like beef or chicken, vegetables, and other ingredients. In everyday use, 'bouillon' typically refers to the broth made from bouillon cubes or powder.

What Are Bouillon Cubes?

Bouillon cubes are made from dehydrated meat or vegetable broth. Essentially condensed and evaporated bouillon molded into cube form, they dissolve in water to create a quick broth. These cubes are commonly available in chicken, beef, or vegetable flavors.

According to the FDA, "Chicken bouillon cubes or beef bouillon cubes are appropriately named when the product contains enough chicken or beef extract to provide the defining flavor and characteristics of the source. When dissolved in water as directed, the result is bouillon."

Vegetable bouillon, in contrast, contains no meat extracts. Some well-known bouillon cube brands include Knorr and Maggi.

What Are Bouillon Granules?

Bouillon granules are simply dehydrated bouillon in a finely ground form, unlike cubes. These granules dissolve faster in water and require less packaging compared to traditional bouillon cubes.

What Is "Better Than Bouillon?"

Other Types of Bouillon

Several soups and stews share the name bouillon, but they are not related to bouillon cubes or powder.

In Haiti, bouillon refers to a hearty soup made with a mix of beef, root vegetables, leafy greens, plantains, and more. It's a traditional dish, often served on Saturdays, and typically prepared in large batches to feed a group.

In France, court-bouillon, meaning 'short broth,' is a fragrant cooking liquid commonly used for poaching fish. There’s also a popular Creole dish with the same name in Louisiana. Here, court-bouillon refers to a tomato-based seafood stew, typically made with red snapper and shrimp.

How to Use Bouillon

Besides dissolving bouillon in water to make broth, it’s an excellent way to enhance dishes with salty, umami flavors. Simply add water, and you can use bouillon in curries, dips, dressings, marinades, sauces, soups, and stews. Beef bouillon can be used for quick gravy, while chicken bouillon is a key ingredient in many Mexican dishes, like Mexican rice, and even works wonders in egg drop soup.

How to Store Bouillon

Bouillon cubes or granules can last up to two years if stored in a tightly sealed container in a cool, dry place. This is a significant advantage over boxed broth, which only remains good for about five days once opened.