Bouquet Garni

You Will Need:

  • Bay Leaf, 2 each
  • Black pepercorns, 6-7 each
  • Parsley, Thyme, Oregano, Tarragon: 1 Tbs. each
  • Garlic, 1 clove, peeled
  • Cheesecloth and Twine

Recipe Serves: 1 satchel

1. Combine all ingredients in a large section of cheesecloth.

2. Tie closed with twine and leave a long trail of string to pull the bouquet garni out of the soup/stew later on.

*For best results, use stems for delicate herbs.
Recipe developed by Chef Danny Klein.