Broth & Stock

Bouillon is the simplest way to give a dish flavour. A cube in the cooking water, a spoonful of powder in the sauce or a splash of stock in the pan makes the difference between flat and finished. We carry chicken, beef and vegetable bouillon as cubes, powder and liquid stock, along with Asian bouillon bases for noodle soups and stews.

Bouillon, stock or broth?

Broth is what you simmer yourself from bones and vegetables. Stock is broth that has been reduced hard, so it is concentrated and gives depth in small quantities. Bouillon is the practical everyday version: dried and salted, ready to be stirred into water. In most home cooking bouillon is good enough, and stock is what you reach for when a sauce needs lifting.

Cube, powder or liquid?

Cubes are the easiest to measure – one cube per half litre of water, and that is that. Powder dissolves more quickly and lets you adjust the strength as you go, which is handy when you stir it straight into a sauce. Liquid stock gives the most flavour per spoonful and is what you want when a sauce is to be reduced until glossy. If you have room for only one type, powder is the most flexible.

Chicken, beef and vegetable bouillon

Chicken bouillon is the most versatile. It is mild enough for risotto, soups, sauces and boiled vegetables without taking over. Beef bouillon is stronger and darker, and belongs in brown sauces, stews and onion soup. Vegetable bouillon is the lightest in flavour and works as a neutral base when the ingredients themselves are meant to come through – and when someone at the table does not eat meat.

Asian bouillon bases

Asian soups are rarely built on a cube. Ramen base and dashi give a lighter, cleaner broth with plenty of umami, and shiro dashi and tsuyu are already seasoned with soy and mirin so that you can use them straight in the broth or as a dip. Pho soup spice is something else again: whole spices such as star anise, cinnamon and cardamom that are meant to steep in the broth for hours. See also dashi and bonito flakes.

Frequently asked questions about bouillon

How much bouillon per litre of water? Reckon on two cubes or two teaspoons of powder per litre. Taste as you go – brands vary a great deal in salt.

Do I need to add salt as well? Rarely. Bouillon is already salty, so taste before you salt. If the dish is to simmer for a long time and reduce, salt right at the end.

How long does bouillon keep? Dry bouillon keeps for years unopened. Liquid stock should be kept cold once opened and used up within a few weeks.

Is bouillon gluten-free? Not automatically. Many cubes contain wheat flour or yeast extract. Check the ingredients list on the individual product.

See also flavour enhancers, soy sauce and all spices.