A bouquet garni is basically an aromatizing agent that is used to add flavor and aroma to dishes. Bouquet garnis are removed from the dish after they have flavored and aromatized it.That’s why you want to tie it up…it would be quite a challenge to fish peppercorns out of a boiling pot!
The classic bouquet garni consists of a bay leaf, some fresh thyme, a few sprigs of parsley (parsley stems are traditionally used, as the leaves can leach color into your dish) and a few peppercorns tied up in a leek leaf. You can also use cheesecloth to wrap things up, in which case it would be called a sachet. However, it doesn’t really matter what you put in the bouquet garni…you are basically just adding flavor and aroma, so you can add whatever spices and herbs that you want to flavor your dish.
Here’s the basic process:
2. In this case, we are wrapping our ingredients in cheesecloth to make a sachet.
3. Tie off with butcher’s twine…or, if you don’t have butcher’s twine (like us in this photo), you can improvise by making a little satchel.
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