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a clear, thin broth
Not to be confused with:
bullion – gold or silver in bars, ingots, or plates
bouil·lon(bo͝ol′yŏn′, -yən, bo͞o′yŏn′)
A clear thin broth made typically by simmering beef or chicken in water with seasonings.
[French, from Old French, from boulir, to boil, from Latin bullīre, from bulla, bubble.]
(Cookery) a plain unclarified broth or stock
[C18: from French, from bouillir to boil1]
bouil•lon(ˈbʊl yɒn, -yən, ˈbu-, buˈyɔ̃)
a clear, usu. seasoned broth made by straining the liquid in which beef, chicken, etc., has been cooked.
[1650–60; < French, =bouill(ir) to boil1 + -on n. suffix]
The unclarified stock or broth from fish, meat or vegetables.