Topic · Stock Making Fundamentals
Bouquet Garni
The bouquet garni (French for “garnished bouquet”) is a bundle of herbs usually tied together with a string to prevent them from dispersing in the liquid. It is used to flavor soups, stocks, and various stews. It could be tied to a green part of a leek, or in a piece of cheesecloth.
The bouquet is boiled with the other ingredients but it is always removed prior to consumption. Occasionally when the liquid is going to be strained, like for a stock, for example, it is not necessary to tie the bouquet. You can instead add the ingredient directly in the pot, it is what we call a loose bouquet.
There is no generic recipe for bouquet garni, but most recipes include parsley, thyme, and bay leaves. Depending on the recipe, the bouquet garni may also include basil, thyme, chervil, rosemary, peppercorns, savory, and tarragon.
Bouquet Garni
Bouquet garni is a selection of aromatic plants and spices used to flavor a sauce, stock, or other dishes. They are usually tied together in a small bundle to prevent them from dispersing in the liquid, and removed before serving.
- 5 sprigs Parsley,
- 3 sprigs Fresh thyme
- 10 whole Black peppercorns
- 1 large Bay leaf
- 1 small Leek (green part only)
Place the bay leaf, thyme, parsley, and celery on one piece of green leek. Cover with the remaining piece of green leek. Tie securely with fine string, leaving a length of string attached so that the bouquet garni can be easily retrieved.
The composition of a Bouquet Garni may vary, and it may also include, like in Provence, some rosemary. The herbs can be enclosed in a small cheesecloth bag. The size of a Bouquet Garni will depend on the size of your pot.
Various Ways to Make a Bouquet Garni
Tips for making Bouquet Garni
The composition of a bouquet garni may vary and it may also include, like in Provence, some Rosemary. The herbs can be enclosed in a small cheesecloth bag. The size of a bouquet garni will depend on the size of your pot or recipe.
Dishes made with a bouquet garni include:
- Beef bourguignon
- Coq au vin
- Pot au feu
- Poule au pot
- Carbonnade flamande
- Lapin chasseur
- Blanquette de veau
