Classic Bouquet Garni Recipe With A Modern Twist
When using fresh herbs to make a bouquet garni, exact measurements are not that critical - trust your instinct. Bruise the herbs slightly just before adding your dish to release more flavours.
- 3 sprigs parsley
- 1 sprig thyme
- 1 dried bay leaf
- 1 twig rosemary
- 1 stalk celery
- 1 slice lemon peel optional
- 2 fennel leaf fronds optional
You can tie up the fresh herbs into a small bunch. We prefer to chop them coarsely to release more flavour, and then put them into a muslin bag. You can also use a large tea infuser if you have one.
Add the bouquet garni to the dish right from the start to give the flavours time to marry.
Remove the bouquet garni just before serving. This is to prevent your diners from discovering your flavouring secret. Just joking, but that's what the French used to do.
When using dried herbs:
We prefer to use fresh herbs, but dried herbs are just as successful. Use 1 heaped tablespoon dried parsley, 1 teaspoon dried thyme (we prefer a level tablespoon lemon thyme), 1 teaspoon dried rosemary and a single dried bay leaf. Tie up the dried herbs in a small bag sewn of muslin. Or grind the parsley, thyme and rosemary and add to the dish. Add the bay leaf, lemon peel, and celery stalk whole and remove before serving.