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Bouquet Garni Recipes

By Edited Nov 13, 2013 0 0
Bouquet garni(83194)
Credit: David Monniaux

The bouquet garni is a small bunch of various herbs/spices which are tied to a savory leaf or muslin cloth and immersed in dishes such as soups, rice pilaf, stews, sauces and casseroles as it cooks to improve the flavor.

Bouquet garni is a French word meaning ‘garnished bouquet.’

It is used by many cooks in different parts of the world and the ingredients used vary according to the dish.

Garni can be made using fresh or dried herbs or spices and is usually discarded before the dish is served.

Below are a few popular bouquet garni recipes used in cooking.

Traditional Fresh Bouquet Garni Recipe

  • 1 Bay Leaf
  • 3 sprigs of parsley
  • 1 sprig of Thyme
  • 3-5 peppercorns
  • Leak leaf/celery leaf

Tie all the ingredients in a bunch using a piece of leak leaf /celery leaf and submerge in the dish while it’s cooking.

Remove and discard the garni before serving.

Traditional Dried Bouquet Garni Recipe

  • 1 square piece of cheesecloth/muslin
  • Un-waxed piece of string
  • Dried Bay Leaf – 2 tablespoons
  • Dried parsley – ¼ cup
  • Dried Thyme – 2 tablespoons
  • Dried Rosemary – 2 tablespoons

Mix together all the ingredients and place it in the center of the cheesecloth/muslin. Tie with the piece of string. Make sure the string is long enough so that the two loose ends can be tied to the handle of the pan.


How to Make a bouquet garni


How to make a bouquet garni


Bouquet Garni Recipe using Spices

  • 1 square piece of cheesecloth/muslin
  • Un-waxed piece of string
  • Toasted cardamom pods – 1 teaspoon
  • Cloves – 16
  • Peppercorns – 8
  • 3-inch cinnamon sticks - 2

Place in the center of the center of the cheesecloth/muslin. Tie with the piece of string. Make sure the two loose ends of the string are long enough to be tied to the handle of the pan.

Bouquet garni for Italian dishes

  • 1 square piece of cheesecloth/muslin
  • Un-waxed piece of string
  • Fresh Marjoram leaves – 1 tablespoon
  • Fresh Thyme leaves – 1 tablespoon
  • Fresh oregano leaves – 1 tablespoon
  • Fresh sage leaves – 1 ½ teaspoons
  • Fresh rosemary – 1 ½ teaspoons
  • 3 crushed cloves of garlic
  • 2 Bay leaves

Place in the center of the center of the cheesecloth/muslin. Tie with the piece of string. Make sure the two loose ends of the string are long enough to be tied to the handle of the pan.

Moroccan Bouquet Garni

  • 1 square piece of cheesecloth/muslin
  • Un-waxed piece of string
  •  Cinnamon Stick – 2
  • Allspice berries – 3
  • 1 1-inch piece of ginger
  • Fresh cilantro – 2 sprigs
  • Green chilies – 1
  • Fresh parsley – 3 sprigs

Place all the ingredients in the middle of the cheesecloth/muslin and tie with the piece of un-waxed string. Make sure the two loose ends of the string are long enough to be tied to the handle of the pan.

Bouquet garni tips

Always use a cheesecloth/muslin cloth to cover dried herbs or spices in a garni as this will make sure:

  • The ingredients in the garni will give an equally balanced flavor and aroma to the dish.
  • Any ingredients which you don’t want inside the dish when serving will be removed.
  • Will keep the herbs/spices in place and prevent it from falling apart.

If using string to tie the garni, make sure to use un-waxed string. Un-waxed string will be easy to remove.


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