What Is Bouquet garni and How Can I Use It?
Wondering what to do with bouquet garni? This guide covers how to pick it, cook it, store it, and swap it — with 46 recipes to put it to work.
Where found
Bouquet garni is usually found in the produce section or aisle of the grocery store or supermarket.
| In Chinese: | 加尼花束 | |
| British (UK) term: | ||
| en français: | bouquet garni | |
| en español: | bouquet garni |
Recipes using bouquet garni
There are 46 recipes that contain this ingredient.
Fresh Tomato Soup Ala Terri
Fresh tomato soup with a bouquet garni of parsley, bay leaf, celery, thyme, and marjoram, pureed smooth with caramelized onion and a butter roux. Topped with sour cream and fresh dill.
Blank Manng of Chicken
A medieval English blancmange: tender poached chicken folded into creamy almond milk rice with butter and ground almonds, topped with golden fried almonds. A savory, centuries-old dish brought to life.
Creamy But Lean Chicken & Leeks
A silky puréed leek and rice soup with tender chicken breast, brightened by fresh lemon juice and bouquet garni. Light, elegant, and naturally creamy without a drop of cream.
Mousse of Poultry Liver with Young Ginger
Chicken liver mousse baked in ramekins with shallots, thyme, garlic, and cream, unmolded and served with fresh tomato sauce and herb garnishes. A French restaurant classic, home-kitchen achievable.
Barbecued Lamb Chops
Barbecued Lamb Chops marinated in butter, dry white wine, and bouquet garni for hours, then grilled 30 minutes with frequent basting. Classic herb-kissed lamb chops that stay juicy and flavorful.
Fillet of Steelhead Bonne Femme
Steelhead fillet Bonne Femme: poached in fish fumet, blanketed in white wine sauce and sauteed mushrooms, glazed with hollandaise under the broiler. A classic French seafood preparation.
Rich Garlic Soup
Rich garlic soup pureed with 28 cloves of slow-caramelized garlic, onions, bouquet garni, and cream. A French-style starter that's silky, deeply savory, and surprisingly mellow.
Light Vegetable Stock
Light vegetable stock: a simple homemade base of onion, garlic, celery, carrot, and bouquet garni simmered for an hour. The clean vegetarian foundation for soups, sauces, and risottos.
Cassoulet De Poissons
A seafood twist on classic French cassoulet: golden-seared trout, monkfish, and scallops layered with slow-simmered white beans and tomatoes, finished under a crispy breadcrumb gratin.
Le Trou's Mouclade
Mouclade, the classic French Bordeaux mussel dish steamed with shallots, white wine, saffron, and cream. Like moules marière's richer, golden cousin.
End-Of-Month Vegetable Soup
End-of-month vegetable soup made with whatever is in the fridge: cabbage, potatoes, carrots, celery, bacon ends, and a bouquet garni simmered in white wine. A frugal, flexible pantry-clearing soup.
Sopa Leao Velloso
Grand Brazilian seafood soup with grouper, shrimp, mussels, crab, and lobster in a rich fish head stock with tomatoes, coriander, parsley, and cayenne. A coastal feast in a bowl.
Turkish Chicken with Walnut Sauce
Poached chicken layered with a silky walnut and coriander sauce, drizzled with paprika-infused walnut oil. Known as Circassian chicken in Turkish cuisine, this elegant cold dish is a showpiece for any gathering.
Rack of Lamb with Herb Sauce
Rack of lamb marinated 48 hours in fresh herbs, roasted to perfection, served with complex red wine demi-glace sauce studded with ham and pickles.
Bouillabaisse Et Rouille
If you love seafood, this recipe will for sure deliver the delicious sea flavor to you.
Gribiche Sauce
Classic French gribiche sauce with Dijon mustard, red wine vinegar, capers, cornichons, and hard-boiled eggs. Served alongside slow-simmered beef shank medallions and steamed baby leeks.
Beef & Stout Casserole
Beef and stout casserole braises chunks of beef and bacon in a Guinness-thickened roux with shallots, garlic, and herbs. A traditional Irish slow-cooked dish served over boiled potatoes.
Red Cabbage & Apples
Slow-braised red cabbage with apples, juniper berries, caraway seeds, and malt vinegar. A traditional German-style side dish simmered for nearly two hours until silky and sweet-tart.
Chicken Saute with Wine Vinegar
French chicken saute braised with red wine vinegar, fresh tomatoes, and chicken stock, reduced to a glossy, tangy sauce. A classic bistro dish with bold, concentrated flavor.
Hearty Chicken Chowder
Old-fashioned chicken chowder starting with a leftover carcass simmered into broth, then thickened with egg yolks and scalded milk and finished with sherry. Thrifty and hearty in every bowl.
Halibut Steaks Marengo
Halibut steaks Marengo with a rich tomato-mushroom sauce, Greek olives, and a parsley-garlic-lemon gremolata. A classic French-inspired fish dish thickened with beurre manie.
Grape Harvester's Soup
Grape harvester's soup is a French country pot-au-feu with garlic-studded chuck roast, cabbage, turnips, leeks, and tomatoes simmered until fork-tender. A hearty, rustic one-pot meal for cold weather.
Cheese Pasta Roll with Tomato Sauce
Elegant Italian pasta rolls stuffed with three cheeses, smoked ham, and prosciutto, poached in chicken broth and served over fresh tomato sauce. A masterchef-worthy showpiece.
Sam Arnold's Cross Rib Roast
Cross rib roast braised with vegetables, black olives, tomatoes, red wine, and a bouquet garni for 2 hours until fork-tender. The strained pan juices make a self-thickening gravy with no extra steps.
Filet De Vivaneau Sauce D'Algues
Red snapper fillets with a French seaweed sauce built on homemade fish and lobster stock. Broiled, baked, or steamed with a silky, ocean-rich fumet.
