ˈbüˌyän also ˈbu̇- or ̷ ̷ˈ ̷ ̷; ˈbu̇lˌyän also ˈbü- or ̷ ̷ˈ ̷ ̷; ˈbu̇lyən; büˈyōⁿ, ˈ ̷ ̷ˌ ̷ ̷ noun
( -s )
Etymology: French, from Old French boillon, from boillir to boil — more at boil
: a broth made by slow boiling of meat and especially beef in water ; specifically : clarified and seasoned stock served as a soup and made from lean beef unless otherwise stated
clam bouillon
— compare beef tea , medium