court bouillon

See also: court-bouillon

English

Etymology

French, literally "short broth".

Noun

court bouillon (plural court bouillons or courts bouillons)

1. A seasoned, aromatic liquid, such as a mixture of water with wine or vinegar and spices and vegetables, used for poaching fish, meat, seafood, or vegetables.

Translations

seasoned liquid

• French: court-bouillon (fr) m