THis bouquet garni recipe is super simple to put together and can be made in literally minutes! A simple blend of cracked peppercorns and flavour-packed dried herbs, it will add the fabulous taste of France to your cooking. Add it to your simmering soups, stocks and various stews and casseroles. (See the bottom of the page for links to more of my recipes)
Note: You can use fresh herbs for this traditional blend when they're in season. But as dried herbs are available all year, I tend to use these.
What You'll Need: (makes about 7 tablespoons)
2 tbsp dried thyme
2 tbsp dried savory
1 tbsp dried tarragon
1 tbsp dried rosemary
4 tsp dried parsley
2 tsp black peppercorns
6-8 dried bay leaves
tbsp = tablespoon
tsp = teaspoon
Store in an airtight jar in a cool place and out of direct sunlight. Use within 2 months.
How I use it...
Whilst you can buy specialist bouquet garni bags, and if you make a lot of this recipe it may be worthwhile, my preferred way is to get a 4-5 inch (12-15 cm) square of cheesecloth/muslin and place a tablespoon of the mixture in the centre.
I then bring all the corners together and tie with a piece of cotton or string before adding to my cooking.
Note: A heaped tablespoon in each cheesecloth square for a 2-person serving is about right. If cooking for more people, double or treble the amount you add to the square.
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