Herb Bouquets
These are additional pairings of herbs and spices that are used to add flavor to stocks, soups, and sauces.
They are often tied with butcher string so they can be removed from the liquid once they have imparted enough flavor.
If you are leaving these ingredients in until the end of the cooking, it is not needed to tie them.
Bouquet Garnis
A bundle of fresh herbs and vegetables tied with butcher twine.
Yield - 1 per 1 gallon stock
Ingredients
2-3 leek halves or 2 pieces celery stalk
1 sprig thyme
1 bay leaf
4 parsley stems
1 carrot (optional)
1 parsnip (optional)
Method
Stack the herbs together in a bundle, using the celery or leek to hold everything together. Tie the butcher twine around the bundle leaving a long end to remove it from the stock.
When making less than a gallon of stock, make one bouquet garnis and place in the liquid for less time (15 minutes).
Sachet d’Epices
Translates to “spice bag”
Peppercorns, garlic, spices, and herbs tied up in a cheesecloth and crushed before adding to the stock.
Yield -1 flavors 1 gal of stock
Ingredients
4 parsley stems
1 sprig thyme (1 tsp dried)
1 bay leaf
1 tsp black peppercorn (cracked)
1 each garlic clove (optional)
Method
Place all ingredients together in the center of a 6 inch square of cheesecloth. Fold the ends up to form a bag and tie with butcher twine, leaving a long end of twine to remove it from the stock. Before adding to the stock, crush the spices with the side or handle of your knife.
When making less than a gallon of stock, make one sachet d’epices and place in the liquid for less time (15 minutes).
Oignon Brule
Translates to “burnt onion”
An onion that is peeled and cut in half or quartered and then charred in a dry skillet.
Oignon Pique
Translates to “pricked or studded onion”
It is made by fastening a bay leaf to the outside of an onion by pushing whole cloves into it like thumbtacks.
Traditionally used for bechamel sauce.
This image sourced from Culinary Hill—great content, check it out!