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.
438 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
Coq au vin
Coq au vin is one of those iconic classics of French cuisine, though these days it is more likely to be made with chicken. The poultry is marinated in red wine, fried, then flambéed in cognac before being simmered slowly in the wine marinade. It has much in common with that other classic, boeuf...
101 K4.2 14 hours 45 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.
389 K3.8 3 hours 20 min.
Boeuf (beef) bourguignon
Bœuf bourguignon is a traditional recipe of French cuisine (bourguignon means from Burgundy). It's chunks of meat cooked slowly with bacon, onions, carrots and mushrooms in red wine.
497 K 32.5 4 hours 20 min.
Cured Pork Belly With Lentils
Pork belly with lentils is a typical French bistro dish. In principal, it is a mixture of different cuts of pork, usually salt-cured, cooked slowly until "confit" and meltingly tender, served with lentils cooked in stock. This dish takes a good while to prepare, but it's a real treat! It reheats...
121 K4 3 hours 20 min.
Cream of cauliflower soup with smoked haddock
This soup with a difference plays up an amazing flavour combination: creamy cauliflower with morsels of smoked haddock.
55 K 25 min.
This recipe uses (among others)
Parsley
Like these other recipes: Remoulade celery with tarragon and mimosa eggs, Sarladaise potatoes, Green Piedmont Salad, Celeriac soup with mustard, Sautéed pork with mushrooms in a cream sauce., ... See them all 164
Thyme
Like these other recipes: Tomato sauce (with fresh tomatoes), Herb salad, Spaghetti with tomatoes and pesto, Spaghetti Bolognese, Polenta parmentier, ... See them all 70
Bayleaf
Like these other recipes: Paté en croute (terrine in a pie crust), How to slow cook meat, Spaghetti Bolognese, Sausage and lentils "en cocotte", Oxtail Parmentier, ... See them all 67
Other recipes you may also like
Leavened bread
It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better. This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen. May 23th 20171.24 M 23.8 6 hours 30 min.
Noisette butter
"Noisette" means hazelnut in French. Noisette butter is made by melting butter, then boiling and raising it to a high temperature until it takes on both a light brown hazelnut colour and also a characteristic nutty smell. Compared with simple clarified butter, this noisette butter has a delicate yet distinctive flavour which is a welcome addition to both savoury and sweet recipes (particularly in cakes and pastries). August 27th 2025145 K4.5 15 min.
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe. February 21th 2011555 K 44.3 25 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 2011139 K5
New leavened bread
This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page. December 30th 2019934 K 34.3 7 hours
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-22)
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.