157 bouillon recipes

Homemade beef bouillon simmered for six hours from beef shank, soup bones, cloves, and root vegetables. Strained and reduced to a rich, clear broth.

Classic French court bouillon, an aromatic poaching liquid for fish and seafood. Onion, lemon, cloves, and bay leaf simmer with optional white wine for fragrant, delicate results.

Classic French court bouillon with onion, carrot, celery, leek, fennel, thyme, and peppercorns. This aromatic poaching liquid is a building block for cooking fish, shellfish, and delicate proteins.

Classic court bouillon for poaching fish with aromatics, fennel seed, coriander, white vinegar, and fresh herbs. Simmers in 30 minutes, freezes for months, transforms any poached seafood.

On a rainy day, sit down and enjoy this savory broccoli soup that's easy to make and healthy for you.

Cream cheese broccoli onion soup, a richer take on broccoli soup that uses cream cheese for body instead of a roux. Sweet onions, frozen broccoli, and a bright squeeze of lemon at the end.

Lemon herb lamb roast rubbed with lemon zest, rosemary, and thyme, served with a tangy yogurt pan sauce. Boneless leg of lamb roasted to a rosy medium for Easter or Sunday supper.

A creamy chilled broccoli soup blended silky smooth with milk, half-and-half, and a hint of nutmeg. Ready in 30 minutes with just a blender, a saucepan, and a handful of ingredients.

Canh Thit Xao Sa: a fragrant Vietnamese beef soup with lemongrass, fish sauce, shallots, and garlic, topped with fresh coriander and scallions. Light, aromatic, and ready in minutes.

Butterfield Stageline chili: hand-chopped brisket and ground pork simmered slow with green chiles, tequila, beer, and toasted spices. Texas-style crowd feeder.

Poached fish gently cooks salmon, bass, or snapper fillets in seasoned court bouillon for moist, tender results in under 15 minutes. A French classic technique for delicate fish.

Jellied venison salad sets tender game meat in a savory bouillon gelatin with vinegar tang, served chilled on lettuce with mayonnaise. A retro cold salad worth reviving.

Salmon steaks almondine steamed in court bouillon, finished with browned butter, toasted almonds, lemon juice, and a pinch of cayenne. A timeless French bistro classic.

Why waste money on a romantic dinner when you can enjoy this tasty chicken dish in the convenience of your home!

Georgia-style quail browned in butter and simmered in bouillon gravy until fall-off-the-bone tender. A traditional Southern game bird supper done simply.

Easy Mexican chicken and rice baked together in one casserole with chicken bouillon, onion, and a top blanket of salsa. Boneless breasts steam moist over the rice while the salsa flavors everything.