Bouquet garni of thyme, bay leaves, and sage, tied with a stringA bouquet garni in cranberry sauce
Thebouquet garni (French for "garnished bouquet";pronounced[bukɛɡaʁni][1][2]) is a bundle ofherbs usually tied with string and mainly used to preparesoup,stock,casseroles and variousstews.[3][4][5] The bouquet is cooked with the other ingredients and removed prior to consumption.[3] Liquid remaining in the bouquet garni can be wrung out into the dish.[6]
Sometimes, thebouquet is not bound with string, and its ingredients are filled into a smallsachet, a piece of celery stalk,[5] a net, or atea strainer instead.[8] Traditionally, the aromatics are bound within leek leaves, though acheesecloth,[3]muslin orcoffee filter tied with butcher twine can be used.[citation needed]
Asachet d'épices is a small cheesecloth bag containing peppercorns, other spices and herbs (such as parsley, thyme and bay leaves)[9]: 240–241 which similarly adds aromatic flavor to a soup, stock, casserole or stew. It acts as atea bag, infusing flavor into a liquid. The bag may be tied or untied; in the case of the latter, the liquid is strained afterwards. Like abouquet, sachets may undergo no, small, or significant variations, from the small additions of a garlic clove or carrot, to the dramatic additions of spices and flavors of ginger,cardamon orcinnamon.[9]: 240 The additions depend on the stock being produced:juniper berries andfennel for instance feature in some brown game and duck stocks, while some brown lamb or pork stocks hostcaraway seeds.[9]: 264
When in cooking asachet d'épices is added to a preparation depends on the destination's volume, and timing can vary from 15–30minutes before completion in stocks or soups smaller than a 1 US gallon (3.8 L), to an hour in larger preparations. When the desired flavor is extracted, cooks may remove them from a stock or soup, even before other ingredients contained have finished cooking.[9]: 240 This ability to remove the sachet if the desired flavor has been extracted is why some chefs tie the sachet, regardless of whether they will eventually strain the product.[9]: 254 Cooking aromatics contained in sachets for an excessive amount of time is avoided by cooks, as the flavors can become "flat", as the flavor compounds they impart,volatile oils, are delicate.[9]: 259, 304
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