This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
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.
436 K 3.6/5 (46 reviews)
15 min.
Easy
0.90 €
1 Bouquet garni
5 IngredientsLast modified on: March 21th 2017
1 
1 sprig 
1 green part of leek
1 sprig 
1 sprig celeryTimes for this recipe
Preparation: 15 min.
Step by step recipe
Stage 2 - ⌛ 3 min.
Wash and dry the green part of a leek, cut in pieces of about 3 inches (or 7 centimetre).
Stage 3 - ⌛ 1 min.
Wash, dry and cut in pieces of the same size 1 sprig celery.
Stage 4 - ⌛ 1 min.
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.
Curve the green leek leaf to fold.
Stage 5 - ⌛ 1 min.
Cover with the second leek leaf.
Stage 6 - ⌛ 2 min.
And tie up the whole bundle, finishing with a knot.
Stage 7 - ⌛ 1 min.
Cut off surplus string and trim each end.
Bouquet is ready to use.
Bouquet is ready to use.
Stage 8
If you are doing bouquets, you can easily make make a few of them (the bouquet factory!) instead just one...
Stage 9
...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.
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
Pollack Parmentier
"Parmentier", in French cuisine, means topped or mixed with mashed potato. This fishy version is made with pollack (or another fish, if you prefer), poached, flaked, and mixed with cooked onions, mashed potatoes and a little thyme. This is then topped with grated cheese and browned in the oven,...
58 K4.5 60 min.
Moussaka
Here is my personal version of this famous recipe from the eastern Mediterranean. It's a kind of gratin, made with layers of aubergines, cooked meat with tomatos and bechamel sauce with cheese.
394 K 14 2 hours 55 min.
Gratin Comtois
This version of Gratin Comtois begins like the classic gratin dauphinois, but uses Morbier cheese, and diced Morteau sausage for a hint of smoky flavour. There's no denying it, this is a rich and hearty dish!
46 K 1 hour 15 min.
Koulibiak in pie dish
Koulibiak is a traditional russian recipe from, usually served in a flat puff pastry fish shape. Here is an easier version, in a pie dish.
387 K3.8 3 hours 20 min.
Five hours poultry
Perhaps simplest recipe on this site, but what a result! The idea is to cook the bird, without fat, at low temperature, covered, and for a long time. In this way, the poultry cooks so as to be almost like a "confit": soft and very tasty. The effect is more spectacular with duck because it is a...
557 K3.8 5 hours 15 min.
This recipe uses (among others)
Bayleaf
Like these other recipes: Rabbit civet, Sausage and mashed potatoes, Red mixed pickle, Spaghetti Bolognese, White bean gratin "à l'italienne", ... See them all 66
Celery
Like these other recipes: Small ratatouille with , ... See them all 1
Parsley
Like these other recipes: Avocado with Sautéed Prawns , Quartet of brassicas with cream , Salt cod brandade, Gribouille dressing, Winter cauliflower tabbouleh, ... See them all 164
Other recipes you may also like
Onion fondue
Onion fondue is a delicious classic of French cuisine: finely-sliced onions, cooked long and slow until they are melting and caramelized. This can be used in many other recipes. March 25th 2020164 K 50 min.
Gingerbread
Maybe this recipe will bring back memories. February 21th 2011299 K4.2 1 hour 4 min.
4 pears salad with vanilla
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth. February 21th 2011244 K4.2 40 min.
Sorrel soup
Smooth with a slight sharpness, this soup has a very particular taste. May 8th 2011414 K3.8 1 hour 4 min.
You should not leave egg yolks in contact with sugar
You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture. February 21th 2011138 K5
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-11)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.