Cookbook:Bouquet Garni

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Cookbook | Recipes | Ingredients

A Bouquet garni or Herb Bouquet is a combination of

  • parsley
  • thyme
  • bay leaf

which are tied in a bunch and used in flavouring sauces, stews, soups, casseroles and other dishes. Sometimes other ingredients are added such as:

  • peppercorns
  • celery or celery seed
  • fennel seed
  • coriander seed
  • cloves
  • garlic

In the latter case, or if dried herbs are used, the aromatics are tied up in a piece of cheesecloth with a length of string that can be tied to the handle of the cooking vessel. Later the string can be used to retrieve and discard the bag.[1]

References[edit]

  1. Julia Child (1961), Mastering the Art of French Cooking, Alfred A. Knopf