Definition: broth

Bouillon is the cooking liquid from beef, poultry or vegetables and has high nutritional value. It can be consumed as is, but is most often used to prepare sauces. Concentrated bouillon cubes can generally be used, which are melted in boiling water (Maggi, Knorr, cubes). The term bouillon refers to a concentrate of flavours and aromas. It is the basis for many dishes, including soups and consommés.