Bouquet Garni Recipe
Learning to season with bouquet garni is an easy French cooking technique that adds spectacular flavours to all kinds of food.
The main purpose of its application is to cook the aroma of herbs into the food without the plant itself remaining into the food. The point is that we can remove unwanted spices from the food in one go.
|Prep time||Cook Time||Rest Time||Total Time|
|5 min||-||3 min|
There is no standard recipe for bouquet garni, but most French recipes include thyme, bay leaf and parsley.
Depending on the recipe, the bouquet garni may also include basil, burnet, rosemary, peppercorns, chervil, tarragon and savory.
Vegetables such as carrot, leek, celery and leek are sometimes included in the bouquet.
And what can we season with the bouquet garni? The most common are soups, stocks, sauces, and stews.
On a work surface, lay out a short length of twine. It should be long enough to wrap around and tie everything.
Stack the herbs and bay leaf in a small pile on top of the twine, stems are parallel to each other.
Tie the twine around the herbs to form a bundle. To secure, tie a knot.
If you’re using peppercorns, wrap them in cheesecloth. Gather the herbs, bay leaf, and peppercorns in the center of the square and tie with twine to secure.