What is Aromatic Spice Mixes 'Bouquet Garni' and How is it Made?

Bouquet garni is a gastronomic term used in French cuisine.

We can use a wide variety of spices, herbs and sometimes aromatic vegetables as a bunch in dishes. We can easily tie the Bouquet Garni with the help of rope to keep it together. We can use the Bouquet Garni we have put together to add flavor to the dishes.

The tied bouquet garni is then added to the food and releases its aromas during cooking. Making and using bouquet garni is a very common kitchen technique.

Herbs frequently used in bouquet garni are as follows:

Bay leaf

Fresh rosemary

Fresh Thyme

Parsley stems

Garlic with peeled outer shells

Celery stem

Basil

Fresh mint

The usage areas of Bouquet Garni can be listed as follows,

Sauces and some basic soups

Meats

Fish Dishes

Cooked Dishes

Vegetable Dishes

2 types of bouquet garni It has a usage check,

Classic bouquet garnie: Prepared by adding carrots, celery stalks and bay leaves. It is used in broths and sauces made from the bones and meat of cattle and mostly used in the preparation of soups and sauces.

White bouquet garnie: It is prepared with the white parts of vegetables (in terms of color) except carrots. It is especially used in the making of white sauces and thick and clear soups.

One point that should not be forgotten and paid attention to is that bouquet garni is added to the dish during the cooking time and should be removed at the end. . This way, it leaves only its flavors to the food and does not affect the texture of the food. Your dishes transfer the aroma of the bouquet garni directly to the food and it is reflected in your dishes as an extra taste.