Bouquet Garni Recipe | SAVEUR

Making a Bouquet Garni

3. Trim excess twine; add to sauce or stock.

David Brabyn

"An experienced saucier uses herbs at several stages of the sauce-making process," writes author James Peterson in his seminal book Sauces: Classical and Contemporary Sauce Making. A bouquet garni—a neatly tied bundle of parsley, thyme, and bay leaf—adds a layer of herbaceous flavor to stocks, the first stage of preparing a sauce. Usually made by tying together herbs with kitchen twine or enclosing them in cheesecloth; at Le Ferrandi, the famed cooking school in Paris, students take a more resourceful approach. Using items that are usually thrown away—namely the tough outer leaves of leeks—to encase fresh sprigs of flat-leaf parsley, thyme and other aromatics.

Making a Bouquet Garni
A bouquet garni—a neatly tied bundle of parsley, thyme, and bay leaf—adds a layer of herbaceous flavor to stocks, the first stage of preparing a sauce.
makes 1 bouquet garni

Ingredients

2 outer green leek leaves
15 sprigs flat-leaf parsley
2 sprigs fresh thyme
2 dried bay leaves

Instructions

Trim the ends off the leek leaves to make two 7"-long pieces. Place parsley, thyme, and bay leaves in between the leek leaves.
Using an 18"-long piece of kitchen twine, wrap tightly to form a packet.
Trim excess twine; add to sauce or stock.

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