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.
411 K 3.6/5 (46 reviews)
15 min.
Easy
1 Bouquet garni
5 IngredientsLast modified on: March 21th 2017
For 1 Bouquet garni, you will need:
1 
1 sprig 
1 green part of leek
1 sprig 
1 sprig celeryChange these quantities to make:
Change measures:
Times 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.
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 % |
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
Tomato sauce (for pizzas)
This is the sauce to put on pizza bases before the toppings.
522 K4.3 1 hour 15 min.
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.
Celeriac and parsley soup
A very simple but delicious soup, this may well win you over (if need be) to the flavour of celeriac, partnered here with parsley.
23 K 35 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.
225 K4.4 2 hours 3 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...
535 K3.8 5 hours 15 min.
This recipe uses (among others)
Thyme
Like these other recipes: Simple mushroom salad with thyme and lemon, 3 ways, Preserved tomatoes, Roasted vegetables with thyme and green sauce, Pollack Parmentier, Tomato sauce (with fresh tomatoes), ... See them all 63
Bayleaf
Like these other recipes: Upside-down Parmentier, Rabbit civet, Roast potatoes "à la provençale", Spaghetti Bolognese, Fried eggs with tomatoes, ... See them all 63
Celery
Like these other recipes: Small ratatouille with , ... See them all 1
Parsley
Like these other recipes: Comtoise endive salad, Comtoise endive salad, Jerusalem artichoke salad, Panzanella, Sautéed oyster mushrooms, ... See them all 158
Other recipes you may also like
Potato gratin
This classic French recipe is made with sliced potatoes baked in milk and browned on top.February 21th 20111.10 M 14.6 1 hour 50 min.
Apple confectioner's custard
For this strongly apple-flavoured version of confectioner's custard (crème pâtissière, or french pastry cream), apple juice is used instead of milk and the quantity of sugar is reduced.July 23th 2014127 K4.6 25 min.
Fillet of beef in a rosemary crust
This is a sophisticated way to cook beef fillet (tenderloin): we make an unleavened bread dough (which will not be eaten), adding plenty of salt and lots of roughly chopped springs of rosemary. The beef fillet is seared all over in a frying pan, then wrapped in the dough before being cooked in a hot...August 26th 202156 K 14.8 50 min.
How to seal a terrine or casserole dish
The French have a term for it: "luter", which means to seal around the lid of a cooking dish with dough. The dough forms a crust and hermetically seals in all the steam and flavours while the dish is cooking in the oven. This is a good way to concentrate flavours. The dish is brought to the table...January 11th 2017169 K3.8 35 min.
Caramelised apple pie
Apple pie made with caramelised apples.September 11th 2018254 K4.3 1 hour 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
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.