Bouillon cubes and pastes can be a real help to those of us who either don't have tons of space in the freezer to store homemade stock or consistently manage to forget we ran out of it last week (I'll raise my hand for that one). We've talked about our love for Better than Bouillon, but it didn't occur to us until now that we could make it ourselves.
The only recipe we found is on Heidi Swanson's blog 101 Cookbooks and originally comes from the River Cottage Preserves Handbook:
• Homemade Vegetable Bouillon from 101 Cookbooks
This bouillon is basically a finely-ground paste of several different vegetables, garlic, herbs, and a healthy amount of salt. Heidi recommends using one teaspoon per cup of liquid in our recipes.
Have you ever made your own bouillon?