bouillon

/ˈbuːjɒn/ (bre, ipa) · [bˌuwˈɪlən] /ˈbuːjɑːn/ (ame, ipa) · [bˌuwˈɪlən] /ˈbü(l)-ˌyän ˈbu̇(l)- ˈbu̇l-yən; ˈbü-ˌyōⁿ/ (ame, mw)

bouillon — noun

  • bouillonsingular
  • bouillonsplural

1. a thin, clear liquid that is made by cooking meat, vegetables, or fish in water

1.名詞B1
釋義

a thin, clear liquid that is made by cooking meat, vegetables, or fish in water and then removing the solid pieces, often used as the base for other soups and sauces

例句

Mert added a cup of chicken bouillon to the pot before putting in the rice.

collocation: chicken bouillon

The recipe uses vegetable bouillon instead of water to give the stew more flavour.

collocation: vegetable bouillon

同義詞
  • broth

    more commonly used for the finished soup you eat; bouillon is more often the concentrated base

  • stock

    usually refers to the unsalted or unseasoned liquid used as a foundation; bouillon is typically seasoned

  • consommé

    a very clear, refined broth served as a finished dish; more formal and expensive

文法句型

uncountable noun

often used in compounds: bouillon cube

用法筆記

Often sold as concentrated cubes or powder that dissolve in hot water. Store-bought versions can be high in salt.

常見錯誤

❌I drank a bowl of bouillon for breakfast.
✅I had a bowl of broth for breakfast.
💡In English, bouillon is usually an ingredient or a cooking base, not something you drink on its own; broth or consommé is the term for the finished dish.