There can't be many herb blends easier to make than a bouquet garni seasoning! A simple blend of herbs and cracked peppercorns that only takes minutes to make and will enhance numerous recipes from soups to stocks to stews to all the classic French dishes. (See the bottom of the page for links to more of my recipes)
What You'll Need: (makes about 7 tablespoons)
Note: You can of course use fresh for this traditional French seasoning. But as dried herbs are available all year round and I always have them to hand, I tend to use them.
2 tbsp dried thyme
2 tbsp dried parsley
1 tbsp dried tarragon
1 tbsp dried rosemary
2 tsp black peppercorns
6-8 dried bay leaves
tbsp = tablespoon
tsp = teaspoon
Store your bouquet garni recipe in an airtight jar out of direct sunlight and in a cool place (your refrigerator is the ideal storage spot). Use within 2 months before making a fresh amount.
How I use it...
My preferred way is to get a 6 inch square of cheesecloth and place a tablespoon of the bouquet garni in the centre. Then bring all the corners together to make a sealed parcel and tie with a piece of cotton before adding to my cooking.
You can also buy specialist garni bags just for this French classic.
Note: I use a heaped tablespoon in each square for a 2-person serving. Obviously double or treble (or reduce) depending on how many you are cooking for.
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