Bouquet Garni

A bouquet garni is tying together with cooking twine fresh sprigs or leaves of each of the aromatic herbs you want to use during your cooking to form a bouquet just like a bouquet of flowers.Usually it should consist of thyme, bay leaf/leaves, sage and or rosemary or any other herb as shown above. I have used a sprig of rosemary (far left) three bay leaves (above center), sage (center) three sprigs of thyme. A bouquet garni is usually used for sauces, casseroles and such foods that contain solids and liquids. Of course in order to use fresh herbs you should be growing them in your veranda, or garden.

Cooking meat sauce.

I am dedicating a whole post to the bouquet garni because it is a very common way to add aromatic herbs to your cooking without having the actual leaves in the food. All you have to do is just to take it off and throw it away. Do not reuse it.



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