1,541 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Bouquet garni

Name: Bouquet garni
Prep time: 12 min
Total time: 12 min
Yield: 1 Bouquet garni
Cuisine: French
Ingredients: 1 bayleaf; 1 sprig parsley; 1 green part of leek; 1 sprig thyme; 1 sprig celery

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.

435 K 3.6/5 (46 reviews)

15 min.

Easy

0.90 €

1 Bouquet garni

5 Ingredients

Last modified on: March 21^th 2017

For 1 Bouquet garni, you will need:

1 1 bayleaf
2 1 sprig parsley
3 1 green part of leek
4 1 sprig thyme
5 1 sprig celery
Total weight: 55 grams

Times for this recipe

Preparation: 15 min.

Step by step recipe

Stage 1 - ⌛ 3 min.

Wash and dry 1 bayleaf, 1 sprig parsley and 1 sprig 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 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.

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

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	1 RDI=0 %	3 RDI=0 %	0	20 RDI=1 %	80 RDI: 1 %
Per 100 g	1 RDI=1 %	7 RDI=1 %	0	40 RDI=2 %	160 RDI: 2 %

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

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.

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...
137 K4 5 hours 45 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...
556 K3.8 5 hours 15 min.

Blanquette of veal

Blanquette is a classic dish of French family cooking, but can also be found in bistros. Veal is cooked slowly, and the sauce is thickened with a mixture of egg yolks and cream. I have set out a rather special way of making it.
435 K4.4 2 hours 50 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...
117 K4 3 hours 20 min.

This recipe uses (among others)

Other recipes you may also like

Feta and spinach brik pie

In this recipe, a feta and cream filling is sandwiched between layers of spinach and wrapped in brik (or filo) pastry.

December 10^th 201494 K 24.8 55 min.

Clarified butter

This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.

June 21^th 2017482 K4.2 2 hours 15 min.

Strawberry Charlotte

This is a faily quick charlotte recipe. It begins, as usual, by soaking finger biscuits in syrup, in this case flavoured with lime. The charlotte is then assembled with alternate layers of Chantilly (whipped cream) and strawberries.

June 17^th 2012160 K5 3 hours 9 min.

Windfall apple jelly

This jelly is an excellent way to make use of all those unripe apples that have dropped off the tree. They (or rather, their juice) makes a delicious jelly with a very delicate flavour. As these apples are green and generally tart, we need to use a little more gelling agent than for a normal jelly recipe.

August 19^th 2021191 K5 60 min.

Almond cream

Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).

August 31^th 2025489 K 25 20 min.

News list of cooking-ez.com

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