Bouquet Garni is French term referring to a simple way to infuse your soups, stocks, sauces, and dishes with aromatics and herbs. All you do is take your herbs, spices, or other flavor enhancers and tie them together with butcher's twine. You can use cheesecloth and then it turns into Sachet D'epice, or other really anything that will hold them together that won't break down.
For this particular recipe I used leek greens to wrap up the herbs, and tied it in butcher's twine. For the ingredients inside I used oregano, rosemary, thyme, chives, sage, and parsley. I was making the French classic Pot-Au-Feu and had leeks on hand for this method. I don't buy leeks to make this, but if I have them I will use them.
To make this particular style you want to cut the tops of your leeks off and reserve the harder greens. Wash them thoroughly and open them up flat. Place all the herbs you feel like using on them and tie it up. I normally use a roasting knot where you just use one string the whole time, and twist it around until the end where you tie it off.
Comments