What is Bouillon?

Bouillon is specifically recognized as a clear broth that is created by simmering meat and vegetables. This process extracts the flavors and nutrients from the ingredients, resulting in a clear and flavorful liquid that is often used as a base for soups, sauces, and other dishes. The essence of bouillon lies in its simplicity and clarity, which distinguishes it from other culinary preparations.

The other options represent different culinary concepts. A type of sauce typically involves a more complex mixture of ingredients and is thicker than bouillon. Creamy soups, like chowders or bisques, have a texture and richness that stems from dairy or pureed ingredients, contributing more body than the light, clear consistency of bouillon. Savory pastries refer to baked goods that may be filled with various ingredients but fundamentally differ from the liquid nature of bouillon. Thus, the defining attribute of bouillon is its role as a light, clear, and flavorful broth.