Definition of bouillon noun from the Oxford Advanced Learner's Dictionary



BrE BrE//ˈbuːjɒn//
, BrE//ˈbuːjɒ̃//
; NAmE NAmE//ˈbuːjɑːn//
[uncountable, countable] (from French)
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a liquid made by boiling meat or vegetables in water, used for making clear soups or sauces Word OriginFrench, literally ‘liquid in which something has boiled’, from bouillir ‘to boil’.
See the Oxford Advanced American Dictionary entry: bouillon

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