Cookbook:Bouquet Garni

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Bouquet garni

A Bouquet garni or Garnished Bouquet is a bundle of herbs commonly used to flavor soups, stews, casseroles, and sauces. Traditionally, its base components are parsley, thyme, and bay leaf—these are typically tied in a bundle with string before addition to the dish. Depending on the cook and the recipe, peppercorns, celery seed, fennel seed, coriander seed, cloves, and garlic may be included as well. In this case, 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. After cooking, the bundle is removed and discarded[1].

References[edit | edit source]

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