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Glossary entry

French term or phrase:

jus de citron bouilli

English translation:

lemon juice reduction/concentrate

Added to glossary by B D Finch
Dec 21, 2011 08:35
12 yrs ago
French term

jus de citron bouilli

French to English Other Food & Drink Fish recipe
Has anyone come across this term before? It arises in a recipe for roast sea bass in a hotel magazine. The sea bass is served with olives, tomato, lemon, basil and baby leeks and artichokes. The recipe goes on to break down the individual vegetable accompaniments:

Ingrédients pour le citron:

1 pc. Citron salé
5 cl. Jus de citron bouilli
Huile extra vierge
Poivre mignonette

Progression du citron salé:

• Couper la peau du citron sale en julienne puis mélanger avec le jus de citron bouilli, huile d’olive et poivre mignonettes, préserver

I can't imagine why they should want to boil the lemon juice, so I'm wondering if the jus de citron bouilli is the juice the preserved lemon is preserved in? What does anyone elese think?
Proposed translations (English)
3 lemon juice concentrate
4 +4 boiled lemon juice
Change log

Dec 23, 2011 11:33: B D Finch Created KOG entry

Dec 23, 2011 13:42: B D Finch changed "Edited KOG entry" from "<a href="/profile/570330">B D Finch's</a> old entry - "jus de citron bouilli"" to ""lemon juice concentrate""

Dec 23, 2011 13:42: B D Finch changed "Edited KOG entry" from "<a href="/profile/570330">B D Finch's</a> old entry - "jus de citron bouilli"" to ""lemon juice reduction""

Discussion

Claire Cox (asker) Dec 23, 2011:
I had asked for this to be queried with the end client (preferably the chef herself!) to clarify what was meant here. We didn't get a satisfactory response, but my intermediate client did suggest lemon juice reduction, so that may well be what she's gone for. Your average home cook (for whom the magazine recipe is intended) would doubtless find it easier to access lemon juice concentrate however!
ATP522 Dec 21, 2011:
I agree with Jane. When raised to such a high heat, the liquid takes on a more syrup-like consistency. Sometimes it's just called reduction, but I'd imagine boiling would have the same effect.
JaneD Dec 21, 2011:
Reduction? There are plenty of Google references to "Jus de citron bouilli" being simply boiled lemon juice, so I think they're just reducing the lemon juice and making it a bit thicker. Maybe that way it mixes with the olive oil better?

Proposed translations

2 hrs
Selected

lemon juice concentrate

www.nigella.com/recipes/view/versatile-salad-dressing-559
"VERSATILE SALAD DRESSING ... 1 tablespoon sweetened lemon juice concentrate; 2 tablespoons extra virgin olive oil ... Stir in lemon juice concentrate."

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Note added at 2 hrs (2011-12-21 11:33:55 GMT)
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Presumably made by boiling lemon juice, but avoids the obvious implication that you lose the vitamin C by boiling.

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Note added at 2 days2 hrs (2011-12-23 11:35:49 GMT) Post-grading
--------------------------------------------------

Yes, though I would hope there would be no confusion with the stuff squirted from those plastic lemons one used to see in UK supermarkets.

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Note added at 2 days5 hrs (2011-12-23 13:41:25 GMT) Post-grading
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Given my second thoughts above and Tony's confirmation of them in his comment. I now think that "lemon juice reduction" would be a safer bet.

www.tastespotting.com/.../Grilled-Salmon-with-Lemon-Juice-R...
"Grilled Salmon with a delicious lemon juice reduction and veggies."

www.howcookingworks.com/profile/805
"Chef Matthew Reilly Resume: Lemon Reduction Emulsion, simply what it sounds like, nothing but fresh lemon juice reduction (syrupy consistency) and ..."
Peer comment(s):
neutral Tony M : I rather disagree with Asker's comment: I think that's the whole problem, it would be mistaken for the industrial stuff, and because this is a 5* rest., that would clearly be banished from the kitchen!
2 days 40 mins
Naughty Nigella!
Something went wrong...
4 KudoZ points awarded for this answer. Comment: "Thanks Barbara - I opted for this in the end as being more cheffy; I really can;t see a top class chef talking about boiled lemon juice, especially not in a recipe for a 5* hotel magazine. This seemed a neat option under these cicrumstances"
+4
9 mins

boiled lemon juice

Examples to follow!

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Note added at 14 mins (2011-12-21 08:50:14 GMT)
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Boiled Lemon Juice Recipes
http://www.ifood.tv/network/boiled_lemon_juice

The saturating power of the English and foreign lemon-juice
has been thus ascertained by Dr. Bryson and Mr. Brown. Half
an ounce of-1. Boiled lemon-juice, with oil on surface,

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2438917/pdf/asso...
Peer comment(s):
agree ATP522
30 mins
Many thanks, ATP and happy Xmas
agree pooja_chic : Happy Xmas
3 hrs
Thank you Pooja and Happy Xmas
agree Yvonne Gallagher : yes, boil for a reduction which concentrates flavour
15 hrs
Thanks Gallagy and Merry Christmas!
agree Tony M : I think this is a perfectly acceptable term for use in a professional culinary context.
2 days 3 hrs
Thanks Tony - yes, there were plenty of ghits in classy category. But its all a matter of taste! Happy Christmas.
Something went wrong...
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