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.
411 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
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...
106 K4 5 hours 45 min.
Boeuf (beef) bourguignon
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.
468 K 32.5 4 hours 20 min.
Pollack Parmentier
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,...
43 K4.5 60 min.
Langoustine gratin
Langoustine gratin

This elegant gratin has a layer of brunoise vegetables in the bottom, with langoustine tails (scampi) cooked in two stages on top, finished with a thick creamy sauce, made with the "fumet" from the langoustines. This recipe is quite long to make, but can be prepared in stages over a number of days....
66 K3.9 2 hours 15 min.
Cured Pork Belly With Lentils
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...
94 K4 3 hours 20 min.
This recipe uses (among others)
Other recipes you may also like
How to prepare egg glaze
How to prepare egg glaze
Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking (brioche, puff pastry, ...).
October 17th 2018303 K4.3 2 min.
Cervelas salad
Cervelas salad
This bistro-style salad combines potatoes and gherkins with, of course, the famous cervelas sausage.
December 5th 201397 K4.4 55 min.
Canadian rice pudding
Canadian rice pudding
You are no doubt familiar with classic rice pudding, so simple and delicious. Well, here's a version with a Canadian twist: sweetened with maple syrup instead of sugar, added in two stages.
January 31th 202145 K 1 hour 7 min.
Epiphany galette
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.
January 6th 2021283 K 24.5 3 hours 8 min.
Crème brulée
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
December 31th 20111.65 M 74.3 4 hours 40 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-12-08)

*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