BOUQUET GARNI
Bouquet garni is a French herbal bouquet. It consists of a collection of herbs tied together into a bundle.
It is used to enhance the flavour of stews, broths, soups, stocks, boeuf bourguignon and more. The bouquet is cooked with the other ingredients but will be removed before serving.
For a traditional bouquet garni, the herbs should consist of 4 sprigs of parsley, 3 sprigs of thyme and 1 or 2 bay leaf.
You can use a kitchen string or the herbs can be bound within leek leaves.
I recommend passionately that you make your own bouquet garni with fresh herbs but you can use dry herbs.
Place the dry herbs in a muslin bag (or even a tea strainer)to prevent the bundle from coming apart in the pot.
You can add to the traditional bouquet : sage, celery, marjoram, rosemary, tarragon.
It is used to enhance the flavour of stews, broths, soups, stocks, boeuf bourguignon and more. The bouquet is cooked with the other ingredients but will be removed before serving.
For a traditional bouquet garni, the herbs should consist of 4 sprigs of parsley, 3 sprigs of thyme and 1 or 2 bay leaf.
You can use a kitchen string or the herbs can be bound within leek leaves.
I recommend passionately that you make your own bouquet garni with fresh herbs but you can use dry herbs.
Place the dry herbs in a muslin bag (or even a tea strainer)to prevent the bundle from coming apart in the pot.
You can add to the traditional bouquet : sage, celery, marjoram, rosemary, tarragon.