157 bouillon recipes

Slow-roasted pork loin coated in Dijon mustard, finished with a sweet-tangy mandarin orange glaze of brown sugar, vinegar, soy sauce, and bell pepper. A retro Sunday roast with a glossy citrus sauce.

Bring a bit of the Hungarian culture into your dinners with this delicious side dish you will enjoy!

A copycat Swiss Chalet dipping sauce made from scratch with tomato juice, herbs, Worcestershire, Tabasco, and lemon juice. That iconic Canadian rotisserie chicken sauce, ready in 20 minutes on the stovetop.

Japanese gyoza dumplings with seasoned pork and napa cabbage filling, pan-fried golden then steamed in chicken stock for crispy bottoms and tender tops. Ruth's classic family recipe.

A loaded Spanish paella with chicken, pork, shrimp, and calamari over saffron rice. This one-pan fiesta feeds 6 and comes together in under an hour.

A trail-ready vegetable beef soup made with freeze-dried veggies, pasta shells, and Parmesan. Just add water at camp for a hot, filling bowl after a long hike.

Cold shrimp pasta salad with wine-poached shrimp, fresh basil, sweet peas, and bell pepper in a Dijon-garlic vinaigrette made from the shrimp poaching broth. A no-mayo pasta salad packed with fresh flavor.

Hot gazpacho built on tomato juice, beef bouillon, peppers, onion, and a hit of Tabasco, heated fast in the microwave and topped with chopped fresh vegetables and croutons.

Crayfish and poached quail egg salad pairs court-bouillon-poached crayfish with delicate soft quail eggs over greens, dressed in a truffle and dill vinaigrette. An elegant composed seafood starter.

Mixed seafood poached in court bouillon, then folded into a silky nutmeg cream sauce with mushrooms and green onions. A classic French-inspired dinner for four in 35 minutes.

Carne guisada, a Tex-Mex beef stew braised with cumin, chili powder, serrano peppers, and tomato paste. Fork-tender stew meat in a thick, spiced gravy.

Vegetarian broth that mimics chicken stock using nutritional yeast, mushrooms, onions, and poultry seasoning. The 5-minute meatless replacement for chicken stock in any recipe.

Bring some Swedish culture into your home with this simple crockpot recipe that is bound to make you forget about the barbecue.

Poached cabrilla fish medallions served over braised celery bulb with a fragrant court bouillon, pickled ginger and carrot ribbons. A refined seafood main course with clean, elegant flavors.

Crayfish tails poached in dill-scented court bouillon and topped with a dill hollandaise sauce. A Scandinavian-inspired dinner served over white rice.

Jellied beef broth seasoned with bay leaf, clove, celery salt, and Worcestershire sauce, set with unflavored gelatin. A chilled, savory consomme served in bouillon cups with fresh parsley.