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.
437 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
Vegetable stock
Vegetable stock is a very easy and versatile basic recipe. It can be used in many different ways: for cooking rice, making soups, sauces, etc. It's a good idea to keep a supply of vegetable stock in your fridge or freezer.
287 K4.3 1 hour
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,...
59 K4.5 60 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...
119 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.
54 K 25 min.
Bolognaise lasagne
Lasagne is an Italian pasta that comes in rectangular sheets. These are used to separate layers of filling, like a large savoury oven-baked millefeuille. A bolognaise lasagne combines bechamel sauce, minced meat and tomato sauce.
273 K4.4 2 hours 3 min.
This recipe uses (among others)
Thyme
Like these other recipes: Salmon marinated like herring, Polenta parmentier, Greek style sandwiches, Paté en croute (terrine in a pie crust), Small ratatouille with , ... See them all 70
Bayleaf
Like these other recipes: Upside-down Parmentier, Sausages with baked beans, French style, Mexican-style pork medallions , Veal Chop With Assortment of Vegetables, Parmesan milk, ... See them all 67
Celery
Like these other recipes: Small ratatouille with , ... See them all 1
Parsley
Like these other recipes: Warm cauliflower salad with two cheeses, Avocado with Sautéed Prawns , Red mullet fillets with a reduced white-wine sauce, Mussels marinière, Beurre d'escargot, ... See them all 164
Other recipes you may also like
How to freeze plums
When fruit is in season, there's sometimes a glut - far more than we can use at once. Freezing is a good solution, but plums and other stone fruit should not be frozen whole; the fruit will be unappetizing when thawed. Here's a simple method for successful freezing. September 4th 2019137 K3.7 12 hours 40 min.
Macaronade mixture
Macaronade is the sweet almond and egg-white mixture (inspired by macarons (the original french macaroons) that French pâtissiers use as a topping on cakes and brioches. It forms a delicious crust when baked. November 25th 202091 K 2 min.
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu. July 30th 2021359 K5 50 min.
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how freeze it. October 20th 2012797 K 43 25 min.
How to prepare cabbage
Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne. December 31th 20131.17 M 13.4 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-25)
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.