about

contact

FAQ & Forum

    Bouquet Garni

    0
    <span class=Bouquet Garni" title="Bouquet Garni" />

    Copy the following HTML iframe code to your website:

    « Back to Lexicon Index
    0
    (0)

    A Bouquet Garni is a bunch of herbs tied together with a string, usually used to prepare soups and stews.

    A bouquet garni usually includes bay leaves, thyme, and parsely, but can include other herbs, I’ve often used rosemary in them for some soups.

    To make one, get some string and tie the stems of the herbs together, and cook the bundle in with whatever soup or stew you’re making. The bundle of herbs is then, generally, removed prior to serving the dish.

    A tip: sometimes you’ll find that your bouquet does not want to stay together. Sometimes, I’ve used small sachet bags such as the ones shown below to contain the herbs:

    How many cups of hot coffee does this post deserve?

    Click on an icon to rate it.

    Average cup count 0 / 5. Vote count: 0

    No votes so far! Be the first to rate this post.

    As you found this post useful...

    Care to share?

    We are sorry that you found this post to be like a weak cup of decaf.

    Let us improve this post!

    Tell us how we can improve this post?

    Merriam-Webster Online Dictionary
    bouquet garni (noun)
    an herb mixture that is either tied together or enclosed in a porous container and is cooked with a dish but removed before serving
    Categories: Cooking Lexicon
    Bouquet_garni (Wikipedia)
    Bouquet garni of thyme, bay leaves, and sage, tied with a string
    A bouquet garni in cranberry sauce

    The bouquet garni (French for "garnished bouquet"; pronounced [bukɛ ɡaʁni]) is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, casseroles and various stews. The bouquet is cooked with the other ingredients, but is removed prior to consumption. Liquid remaining in the bouquet garni can be wrung out into the dish.

    There is no standard recipe for bouquet garni, but most French recipes include thyme, bay leaf and parsley. Depending on the recipe, the bouquet garni may also include basil, burnet, chervil, rosemary, peppercorns, savory and tarragon. Vegetables such as carrot, celery (leaves or leaf stalks), celeriac, leek, onion and parsley root are sometimes included in the bouquet. In Provence, it is not uncommon to add a slice or two of dried orange peel.

    Sometimes, the bouquet is not bound with string, and its ingredients are filled into a small sachet, a piece of celery stalk, a net, or even a tea strainer, instead. Traditionally, the aromatics are bound within leek leaves, though a cheesecloth, muslin or coffee filter tied with butcher twine can be used instead.

    « Back to Glossary Index
    Subscribe
    Notify of
    guest
    0 Comments
    Inline Feedbacks
    View all comments
    0
    Hi there. While you're here, care to comment?x
    ()
    x