Bouillon (English spelling) bouillon French

A broth made from vegetables, meat, bones, or fish and shellfish. It is one of the most important basic ingredients in Western cuisine, and is the base for sauces and soups. Usually, meat (beef, chicken, veal, etc., used alone or in combination), aromatic vegetables (onion, carrot, celery, parsley, leek, etc.), spices, and a small amount of salt are placed in a pot, water is added, and the mixture is slowly boiled over a fire. While skimming off the scum and floating fat, chicken is boiled for 1 to 2.5 hours, beef for more than 3 hours, and beef bones for more than 8 hours to bring out the flavor. The strained liquid is called bouillon, and can be used as a base for consommé or sauces, or seasoned and served as soup. Fish bouillon is made by boiling the backbone of a white fish with aromatic vegetables, lemon, and white wine in water and straining it, and is used as a base for fish dishes.

[Fumiko Kobayashi]

Source: Shogakukan Encyclopedia Nipponica About Encyclopedia Nipponica Information | Legend

野菜、肉、骨、魚貝類の煮だし汁のこと。西洋料理のもっとも重要な基本の材料の一つで、ソースやスープのもとになる。通常、肉（牛肉、鶏肉、子牛肉などを1種または組み合わせて使う）、香味野菜（タマネギ、ニンジン、セロリ、パセリ、リーキネギなど）、スパイス、食塩少量を鍋(なべ)に入れて水を加え、火にかけてゆっくりと煮だす。あくや浮き脂肪をすくいとりながら、鶏肉1～2時間半、牛肉3時間以上、牛骨8時間以上火にかけて、うま味を引き出す。この漉(こ)し分けた汁をブイヨンとよび、コンソメやソースの素汁に用いたり、調味してスープとして食卓に出す。魚のブイヨンは白身魚の中骨を香味野菜、レモン、白ワインとともに、水から煮だして漉したもので、魚料理の下地に用いる。

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