A bouquet garni imparts subtle herbal flavor to soups and stews we’re simmering throughout fall. The classic combination of parsley, thyme and bay leaves creates an aromatic base for savory, slow-cooked meals perfect for the season. Other whole spices and herbs may be added to the mix for additional flavor.
Follow the steps below to create a bouquet garni, held together by a thin cheesecloth. Tying the herbs in a bundle allows you to easily remove them once dishes are finished cooking, so they’re easy to serve and enjoy right out of the pot.
|Wrap the ingredients
Rinse and wring out a 10-inch square of cheesecloth (muslin). Spread out the damp cheesecloth on a work surface and place the herbs or spices in the middle.
|Tie the bundle
Bring the four corners of the cheesecloth together and tie them with a length of kitchen string, forming a secure bundle with no gaps. Use the bouquet garni according to your recipe!
Try these Williams-Sonoma recipes that gain aromatic flavors from a bouquet garni:
- Slow-Cooker Shepherd’s Pie
- Roasted Chestnut Soup with Wild Mushrooms and Crispy Pork Belly
- Beef Stew with Turnips