Bouquet garni


Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare.

The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking.
414 K 3.6/5 (46 reviews)
Grade this recipe:
Keywords:
Last modified on: March 21th 2017
For 1 Bouquet garni, you will need:
  • 1 bayleaf 1 bayleaf
  • 2 parsley 1 sprig parsley
  • 3 green part of leek 1 green part of leek
  • 4 thyme 1 sprig thyme
  • 5 celery 1 sprig celery
  • Total weight: 55 grams

Change these quantities to make:
Times for this recipe
Preparation: 15 min.

Step by step recipe


Stage 1 - 3 min.
Bouquet garni
Wash and dry 1 bayleaf, 1 sprig parsley and 1 sprig thyme.

Stage 2 - 3 min.
Bouquet garni
Wash and dry the green part of a leek, cut in pieces of about 3 inches (or 7 centimetre).

Stage 3 - 1 min.
Bouquet garni
Wash, dry and cut in pieces of the same size 1 sprig celery.

Stage 4 - 1 min.
Bouquet garni
Put a green leek leaf in front of you, put a bunch of thyme, a bunch of parsley, a laurel leaf, and a piece of celery.

Curve the green leek leaf to fold.

Stage 5 - 1 min.
Bouquet garni
Cover with the second leek leaf.

Stage 6 - 2 min.
Bouquet garni
And tie up the whole bundle, finishing with a knot.

Stage 7 - 1 min.
Bouquet garni
Cut off surplus string and trim each end.

Bouquet is ready to use.

Stage 8
Bouquet garni
If you are doing bouquets, you can easily make make a few of them (the bouquet factory!) instead just one...

Stage 9
Bouquet garni
...because they can be frozen in a plastic bag.
Remarks
From this basic recipe you can add other herbs like rosemary for example.
Keeping: A few hours or several months in the freezer.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe1 RDI=0 %3 RDI=0 %020 RDI=1 %80 RDI: 1 %
Per 100 g1 RDI=1 %7 RDI=1 %040 RDI=2 %160 RDI: 2 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Celery
How much will it cost?
  • For 1 Bouquet garni : 0.90 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipeSee them all 24
Creamy risotto with diced vegetables and flax seeds
Creamy risotto with diced vegetables and flax seeds

Risotto is one of the great Italian recipes. It's the special way in which rice is cooked and mixed with several other things, which produces this famous dish. One can make different flavour risottos, here is a fairly simple recipe with diced vegetables and flax seeds.
255 K 14.2 1 hour 50 min.
Roast in the bag pork with fondant vegetables.
Roast in the bag pork with fondant vegetables.

Roasting "in the bag" is a simple but long method. The meat is sealed in a bag and cooked slowly at moderate temperature, keeping it very tender and with an amazing flavour. Meat cooked like this produces delicious juicies without adding anything else. These can be used to cook vegetables to a...
112 K4 5 hours 45 min.
Potato gratin
Potato gratin

This classic French recipe is made with sliced potatoes baked in milk and browned on top.
1.11 M 14.4 1 hour 50 min.
Bolognaise lasagne
Bolognaise lasagne

Lasagne is an Italian pasta that comes in rectangular sheets. These are used to separate layers of filling, like a large savoury oven-baked millefeuille. A bolognaise lasagne combines bechamel sauce, minced meat and tomato sauce.
228 K4.4 2 hours 3 min.
Tomato sauce (for pizzas)
Tomato sauce (for pizzas)

This is the sauce to put on pizza bases before the toppings.
525 K4.3 1 hour 15 min.
This recipe uses (among others)
Other recipes you may also like
Chocolate tart
Chocolate tart
As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart.
November 16th 2013292 K 15 2 hours 30 min.
Passion fruit jellies
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
July 4th 2018331 K4 2 hours 30 min.
How to grill salmon well
How to grill salmon well
This is not as simple as it might at first appear. A properly grilled piece of salmon should be crisp on the outside and moist on the inside. This soft interior is achieved by very strict timing (cooking fish just right is a sign of a true chef), as undercooked it is unpleasant, and overcooked the...
October 13th 2010476 K4.3 25 min.
Crispy cheese parcels
Crispy cheese parcels
Small crisp parcels filled with cheese and linseeds, hot and crunchy on the outside, melting in the middle. They can be served with a light green salad.
December 18th 2011139 K4.1 40 min.
Spinach and hard-boiled egg gratin
Spinach and hard-boiled egg gratin
In this gratin, spinach and hard-boiled eggs are combined with bechamel sauce and topped with grated cheese.
December 18th 2013145 K4.7 35 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-02-23)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page