Ingredients for a standard sachet d'épices, or

Sachet d’épices (spice sachet) and bouquet garni (bundle of herbs) are bundles of spices and/or herbs that are used to add flavor to a simmering broth, soup, or stew. A basic sachet or bouquet will flavor 2½ to 3 quarts of liquid.

Sachet d’Épices

To make a sachet, cut a small square of cheesecloth and a short length of kitchen twine. Place 5 to 6 peppercorns, 3 to 4 parsley stems, 1 sprig thyme (or ½ teaspoon dried thyme), and 1 bay leaf in the center. If desired, a garlic clove can be added. Bring the corners of the cheesecloth up to the center and twist them to form a bundle. Tie the top of the sachet with the twine to secure. If desired, the twine can be left long and tied to the pot handle during cooking for easy removal. Remove the sachet at the end of cooking and discard.

Ingredients for a standard sachet d'épices, or "bag of spices." Aromatic ingredients, encased in cheesecloth, that are used to flavor stocks and other liquids. A standard sachet contains parsley stems, cracked peppercorns, dried thyme, and a bay leaf. The finished sachet d'épices, or "bag of spices." Aromatic ingredients, encased in cheesecloth, that are used to flavor stocks and other liquids. A standard sachet contains parsley stems, cracked peppercorns, dried thyme, and a bay leaf.

Bouquet Garni

To make a bouquet garni, gather together 1 sprig thyme, 3 to 4 parsley stems, and 1 bay leaf. Wrap the herbs in 1 or 2 leek leaves or 1 celery stalk, and then tie together with a short length of kitchen twine. Remove the bouquet garni at the end of cooking and discard.

Ingredients for a standard bouquet garni, a small bundle of herbs tied with string and used to flavor stocks, braises, and other preparations. Usually contains bay leaf, parsley, thyme, and possibly other aromatics wrapped in leek leaves. The finished bouquet garni, a small bundle of herbs tied with string and used to flavor stocks, braises, and other preparations. Usually contains bay leaf, parsley, thyme, and possibly other aromatics wrapped in leek leaves.

You may come across a recipe that calls for additions or substitutions in the ingredients within a sachet or bouquet. Just use the basic technique with whichever ingredients are listed.

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Kitchen Vocab: Bouquet garni and Sachet d’épices

Ingredients for a standard sachet d'épices, or
Sachet d’épices (spice sachet) and bouquet garni (bundle of herbs) are bundles of spices and/or herbs that are used to add flavor to a simmering broth, soup, or stew. A basic sachet or bouquet will flavor 2½ to 3 quarts of liquid.

Sachet d’Épices

To make a sachet, cut a small square of cheesecloth and a short length of kitchen twine. Place 5 to 6 peppercorns, 3 to 4 parsley stems, 1 sprig thyme (or ½ teaspoon dried thyme), and 1 bay leaf in the center. If desired, a garlic clove can be added. Bring the corners of the cheesecloth up to the center and twist them to form a bundle. Tie the top of the sachet with the twine to secure. If desired, the twine can be left long and tied to the pot handle during cooking for easy removal. Remove the sachet at the end of cooking and discard. Ingredients for a standard sachet d'épices, or "bag of spices." Aromatic ingredients, encased in cheesecloth, that are used to flavor stocks and other liquids. A standard sachet contains parsley stems, cracked peppercorns, dried thyme, and a bay leaf. The finished sachet d'épices, or "bag of spices." Aromatic ingredients, encased in cheesecloth, that are used to flavor stocks and other liquids. A standard sachet contains parsley stems, cracked peppercorns, dried thyme, and a bay leaf.

Bouquet Garni

To make a bouquet garni, gather together 1 sprig thyme, 3 to 4 parsley stems, and 1 bay leaf. Wrap the herbs in 1 or 2 leek leaves or 1 celery stalk, and then tie together with a short length of kitchen twine. Remove the bouquet garni at the end of cooking and discard. Ingredients for a standard bouquet garni, a small bundle of herbs tied with string and used to flavor stocks, braises, and other preparations. Usually contains bay leaf, parsley, thyme, and possibly other aromatics wrapped in leek leaves. The finished bouquet garni, a small bundle of herbs tied with string and used to flavor stocks, braises, and other preparations. Usually contains bay leaf, parsley, thyme, and possibly other aromatics wrapped in leek leaves. You may come across a recipe that calls for additions or substitutions in the ingredients within a sachet or bouquet. Just use the basic technique with whichever ingredients are listed.

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