1,443 easy and fully explained recipes, with +66K photos and 78 videos

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.

408K 3.6/5 based on 46 reviews

Last modified on: March 21^th 2017

Keywords for this recipe:

For 3 Bouquets garni, you will need:

1 3 bayleaves
2 3 sprigs parsley
3 3 greens part of leek
4 3 sprigs thyme
5 3 sprigs celery

Change these quantities to make: 1 Bouquet garni 2 Bouquets garni 3 Bouquets garni

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

Preparation	Start to finish
12 min.	12 min.

Step by step recipe

Stage 1 - 3 min.

Wash and dry 3 bayleaves, 3 sprigs parsley and 3 sprigs thyme.

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 3 sprigs 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.

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.

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
57 Kcal or 239 Kj	3 gr	11 gr	0 gr
3 %	1 %	1 %	0 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
37 Kcal or 155 Kj	2 gr	7 gr	0 gr
2 %	1 %	1 %	0 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Celery

How much will it cost?

For 3 Bouquets garni : 2.66 €
Per Bouquet garni : 0.89 €

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 recipe

Rabbit civet "à la normande"

In French cooking, "à la normande" means there are apples involved, as Normandy is famous for them. In this twist on the classic civet, the rabbit meat is cooked on the bone in cider, after marinating overnight. The sauce is made at the end with the cooking juices and cream.
53K4.6 15 hours 3 min.

Hotpot my grandmother's way

If you like slow-cooked dishes prepared with loving care (mitonné), you will certainly love this hotpot recipe, with the taste of Franche-Comté, inspired by my grandmother. It's an old-fashioned dish full of flavours and aromas, cooked vegetables, stock, smoked sausages, all cooked long and slow.
332K5 4 hours 7 min.

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...
102K4 5 hours 43 min.

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...
76K4.2 14 hours 44 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...
91K4 3 hours 19 min.

See all recipes that use it

This recipe uses (among others)

	Parsley: You can get more informations, or check-out other recipes which use it, for example: Bistro celery salad, Artichokes with beef, Green avocado salad, Celeriac Rémoulade , Turban of sole with langoustines, ... All
	Thyme: You can get more informations, or check-out other recipes which use it, for example: Triple-Cheese Pumpkin Gratin, Potimarron braised in meat jus, Veal Chop With Assortment of Vegetables, Small ratatouille with , Green beans with tomato cream sauce, ... All
	Bayleaf: You can get more informations, or check-out other recipes which use it, for example: Polenta parmentier, Mexican-style pork medallions , Mushrooms à la grecque, How to slow cook meat, Roast potatoes "à la provençale", ... All

Other recipes you may also like

Warm apple feuillantines

It's a rather long recipe but which never fails to impress, perfect for a special dinner party. It's made up of 3 circles: one almond "tuile", 2 of caramelized brik sheets, with a caramelized apple layer between each, whipped cream on top, and custard all around. Everything, except whipped cream,...
May 28^th 2012319K5 3 hours 9 min.

Confectioner's custard (Crème pâtissière, or French pastry cream)

Note: We'll never share your e-mail address with anyone else.