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Broth
Ingredient in cooking / From Wikipedia, the free encyclopedia
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Broth, also known as bouillon (French pronunciation: [bu.jɔ̃]),[1][2] is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time.[3][4] It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups,[5] gravies, and sauces.
For bone broth, see stock (food).
"Boullion" redirects here. For precious metals, see bullion.
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Commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties. Dehydrated broth in the form of bouillon cubes was commercialized beginning in the early 20th century.