How to Make a French Bouquet Garni

Mar 9, 2012
Christina Cherrier

How to Make a Bouquet Garni — Bouquet Garni Recipe image

Instruction to make a bouquet garni

How to Make a Bouquet Garni — Bouquet Garni Recipe image

1. Arrange the parsley stalks on the board.

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2. Top the parsley with bay leaf and thyme sprigs.

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3. Tie a knot with the string at one end of the bouquet garni.

How to Make a Bouquet Garni — Bouquet Garni Recipe image
How to Make a Bouquet Garni — Bouquet Garni ingredients image

5. Cut the ends of parsley stalks (yes… I know we quibble in the kitchen…)

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How to Make a Bouquet Garni — Bouquet Garni Recipe thumbnail
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The Bouquet garni ingredients— Make Bouquet garni thumbnail

What is a bouquet garni? Bouquet garni is widely used in cooking to give flavor to many dishes, it is used to flavor a sauce or a cooking liquid, such as stews, pot au feu, brown stock and aromas, veal stew…
The bouquet garni is a mix of aromatic herbs which is very easy to achieve. The principle is to make a little bundle of aromatic herbs and tie everything in order to easily remove it later after cooking… The herbs will slowly infuse in liquid and spread their subtle aromas into food.

How to Make a Bouquet Garni

How to Make a Bouquet Garni — Bouquet Garni Recipe

Ingredients for the bouquet garni:

  • Parsley stalks
  • Thyme
  • A bay leaf
  • Green leeks (optional)
  • String

Notes:

  • Classically in the composition of the bouquet garni, there is only parsley stems, thyme and bay, with the leek greens its implementation is easier.
  • One can also add other herbs such as tarragon, rosemary, sage … it depends on the dish in which it will be used.
  • Its size will depend on the volume of liquid or sauce to flavor.
  • In chef jargon it is called “BG”.

Instructions to make a bouquet garni

How to Make a Bouquet Garni — Bouquet Garni Recipe
1. Arrange the parsley stalks on the board.

2. Top the parsley with bay leaf and thyme sprigs.

3. Tie a knot with the string at one end of the bouquet garni.

4. Tie the bouquet garni along its length and knot at the same location that initially.
5. Cut the ends of parsley stalks (yes… I know we quibble in the kitchen…)

And here’s a bouquet garni made in the state of the art… as it is taught at the hotel school!

Note:
You can leave a longer twine to tie the bouquet garni to the handle of the pan, allowing you to remove it more easily

Remarks:
Of course bouquet garni is better when fresh, but you can also make several bouquet garni at once and freeze them in a well sealed bag.

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