Making A Bouquet Garni - Saveur

Making a Bouquet Garni

By Hunter Lewis

Published on August 10, 2009

"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.

• Serves

  makes 1 bouquet garni

David Brabyn

Ingredients

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

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Instructions

Step 1

Trim the ends off the leek leaves to make two 7"-long pieces. Place parsley, thyme, and bay leaves in between the leek leaves.

Step 2

Using an 18"-long piece of kitchen twine, wrap tightly to form a packet.

Step 3

Trim excess twine; add to sauce or stock.

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

• Condiment Recipes
• European
• French
• Pantry & Herbs
• Parisian

By Hunter Lewis

Published on August 10, 2009

Ingredients

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

ADVERTISEMENTADAD

By Hunter Lewis

Published on August 10, 2009

"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.

Ingredients

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

ADVERTISEMENTADAD

Instructions

Step 1

Trim the ends off the leek leaves to make two 7"-long pieces. Place parsley, thyme, and bay leaves in between the leek leaves.

Step 2

Using an 18"-long piece of kitchen twine, wrap tightly to form a packet.

Step 3

Trim excess twine; add to sauce or stock.

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

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