A guide to French Cooking: Basic Bouquet Garni Recipe

A quick look at the bouquet garni

Bouquet Garni

A Bouquet Garni is a bundle of herbs which is used in dishes such as soups, stocks and stew’s. It can help to delicately flavour a dish, or pack a real punch. I think it’s wonderful way to infuse your dish with hit of extra flavour.

A bouquet garni can be made with bunches of either fresh or dried herbs, just make sure they are whole and not ground herbs. Make sure to remove from the dish before serving. Traditionally a bouquet garni is made with a few sprigs of thyme, parsley and a bay leaf; but you can change the herbs depending on your dish. Try using one when cooking a ragout of lamb.

Sample Bouquet Garni Recipe

Take about a handful of Thyme and Parsley sprigs. Place a Bay Leaf on top and tie together with some string.

N.B  If you have some muslin you can wrap the herbs in this to form a pouch which means less chance of having to fish herbs out at the end of cooking.


Russell Bowes

Recipe and text By Russell Bowes

Find me on Google Plus, catch up and message me on Twitter and see more great pictures on Flickr and Pintrest

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One response to “A guide to French Cooking: Basic Bouquet Garni Recipe

  1. Pingback: Ragout of Lamb | russellskitchen·

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