Bouillon: The Kitchen's Little Secret

Pronounced “bwee-yohn” in the original French, bouillon is a versatile stock that adds depth of flavor to a wide range of dishes. Normally, a bouillon takes hours to make, but there are many concentrates available these days for the sake of convenience: cubes and granules are popular choices, and bouillon pastes are becoming increasingly common. These products are also often used to enhance soups, sauces, and gravies, but their applications extend far beyond. A writer for Bon Appétit recommends the following:

Better Than Bouillon, my go-to brand, is made from a concentrated mixture of cooked meat or vegetables, along with sugar, starches, and protein. I treat it as a flavor magnifier. Just as with Parmesan or soy sauce, adding a spoonful into pasta, rice, sautéed greens, stir-fries, and hot mashed potatoes amps up a dish's umami richness.

Bouillon paste, a concentrated flavoring, is a versatile kitchen staple. It is indeed more than just a broth base; it can be used to enhance the flavor of various dishes, from pasta to grilled meats. You can boost the umami notes of savory dishes by adding a spoonful to your cooking. It can also be used to create glazes, marinades, and brines. With a wide variety of flavors available, bouillon paste is a valuable tool for any home cook. Here at Vintage Ladies' Guide, we recommend adding some bouillon paste to flavor meat for stewing and in the base of various pasta sauces.

A couple of recipe examples are available in the November 2024 issue of Bon Appétit, in the article “Be a Bouillonaire,” by Shilpa Uskokovic.