bouquet garni

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Definition of bouquet garni in English English dictionary

A mixture of herbs or dried herbs placed in a small bag, used as a flavouring for stews, soups and sauces

A bouquet garni is a bunch of herbs that are tied together and used in cooking to add flavour to the food. bouquets garnis a small bag full of herbs that you put into food that you are cooking to give it a special taste

A sachet of herbs, traditionally tied together, but now sold in small muslin bags Usually includes parsley, thyme, a bay leaf and some rosemary, but may also include marjoram, garlic, rosemary, etc Variations may include fennel, leeks, celery leaves, and black pepper Added to stews, soups and sauces for flavoring; the bundle is easily removed when desired

A blend of herbs, sometimes tied together or enclosed in a small cloth bag Used in cooking to flavor soups, sauces or stews; usually consists of parsley, bay leaf and thyme

It is generally a triad of herbs The literal translation from the French is "nosegay trimmings", certainly not an appetizing description It is a small bunch of herbs which traditionally consist of a bay leaf, sprig of thyme, and a sprig of parsley These herbs can be used whole and fresh or crushed and dried When fresh, the three herb sprigs can be tied together with kitchen twine and tossed into the sauce "as is" When the cooking is done, the bouquet is removed and discarded If the herbs are dried, they can be crushed and added directly to the pot in roughly equal proportions

- A bunch of herbs tied together, usually including bay leaf, fresh or dried thyme, and fresh parsley stems It flavors all stock, and some sauces and gravies All herbs are tied together to allow easy removal from the pot at the end of cooking Let the bouquet garni float freely in the pot to allow the release of all the flavors

A tied bundle of herbs, usually parsley, thyme, and bay leaves, that is added to flavor soups, stews, and sauces but removed before serving

{i} (Cookery- from French) mixed herbs that are tied together in a small cloth sack and immersed during cooking to add flavor to food (soups, sauces and other dishes)

Sprigs and/or leaves of herbs--usually bay leaves, parsley, and thyme--either tied together or placed in a cheesecloth bag Bouquet garni is used to flavor broth, soups, and stews Recipe: Basic Vegetable Stock

A bundle of herbs, used to flavor stocks, braise food and other preparations; usually composed of bay leaf, thyme and parsley

A bundle of herbs and spices used for flavoring but removed before serving Usually includes parsley, thyme and bay leaves May be secured in cheesecloth or just tied together at the stem ends A teaball works well for crushed herbs and spices

A bunch of herbs, usually thyme, bay leaf and parsley tied together with a string or in a cheesecloth bag with a string attached which is added to a soup or stew to add flavour but it subsequently removed before serving

Type: Herb blend Description: Small bundle of herbs (parsley, thyme and bay leaves make classic combination) tied together or wrapped in a cheesecloth bag and placed in soups and stews to add flavor Flavor: Herb blend Uses: Soups, stews

A bunch of herbs, inducing parsley, thyme, marjoram, bay etc , tied with string; or a ready made mixture of herbs in a muslin bag Used for flavouring soups and stews

is a term applied to blends of herbs wrapped in cheesecloth bags or between two pieces of celery The idea is to flavor without allowing specks of herb in the dish A string long enough to tie around a pot handle allows removal of the herbs The best-known bouquet is made up of parsley, sage, rosemary, and thyme The herbs can be fresh or dried

A cluster of herbs that is tied together and used for

A French-invented sachet of herbs, traditionally tied together, but now sold in small muslin bags Usually includes parsley, thyme, a bay leaf and some rosemary, but may also include marjoram, garlic, rosemary, etc Variations may include fennel, leeks, celery leaves, citrus rinds, garlic and black pepper Added to stews, soups and sauces for flavoring; the bundle is easily removed when desired

Hyphenation

bou·quet gar·ni

Etymology

() From French bouquet garni, meaning garnished bouquet.