Has your recipe ever called for a Bouquet Garni and you are wondering what you missed? Bouquet Garni is French for "Garnished Bouquet" and traditionally consists of bay leaf, thyme, parsley and peppercorn. This is probably the single best ways to impart a savory rich flavor to sauces and soups. The above picture is my bouquet before I wrapped it up.
It is simple to make little package and tie it with twine to drop in your soup. You can add the whole bouquet to your sauce pan while it is simmering and then just remove and discard or just add the separate ingredients straight to the pan of a sauce that needs to be strained anyway. I make a lot of stock so I bought the above contraption and just toss the ingredients in there and put the whole thing in the pot. You will be amazed at the depth of flavor this little bag of herbs will give.
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