5 minutes
An aromatic bundle of herbs, the Bouquet Garni, used to enhance the flavors of soups, stews, and stocks with its subtle blend of fresh, whole herbs.
Bay Leaf, whole
each
Thyme Sprigs, fresh
each
Rosemary Sprigs, fresh
each
Parsley Sprigs, fresh
each
Whole Black Peppercorns, optional
teaspoons
1. Prep Step
Prepare a 4-inch square of cotton cheesecloth and a length of unwaxed cotton twine.
2. Herb Placement
Lay the cheesecloth flat on your work surface. Center the bay leaf, thyme, rosemary, parsley, and, if desired, the peppercorns onto the cheesecloth.
3. Gathering Herbs
Carefully bring together the corners of the cheesecloth, ensuring all the herbs and peppercorns are snugly enveloped within.
4. Securing the Bundle
Tie the gathered cheesecloth with the twine, wrapping it several times before knotting. Make sure the knot is tight enough to hold the herbs securely but allows them to infuse their flavors into the cooking liquid.
5. Cooking with Bouquet Garni
Introduce the prepared bouquet garni to your pot as your recipe instructs. Allow the herbs to simmer and permeate your dish with their aromatic essence.
Use fresh herbs for a more vibrant flavor, or if using dried, ensure they are not past their prime.
Add the bouquet garni early for long-simmering dishes and later for shorter cooking times to prevent flavor dissipation.
A general guideline is two parts parsley (including stems), one part thyme, and one bay leaf, adjustable based on herb intensity and taste preference.
Adjust the size of your bouquet garni according to the size of the dish you’re making.
Enhance the bouquet garni with peppercorns, garlic, celery, or leek to complement the dish’s flavor profile.
Comments (0)