A sachet is similar to a Bouquet Garni. Instead of tying herbs and spices up in a leek leaf, they’re wrapped in a cheesecloth bundle. A sachet is great if you want to cook a soup, stew, or braise meat and
- (a) you don’t want your small spices such as peppercorns lost in the mix
- (b) want to be able to control the flavoring by taking it out when the flavor’s right
- or (c) just want to easily remove the herbs and spices at the end
- 3-4 Parsley stems
- 1 ea Sprig of Thyme
- 1 Bay Leaf
- 1 tsp Black peppercorns
- 1 ea Garlic clove
Gather all of the ingredients and assemble on the middle of a square of cheesecloth.
Gather the corners and tie with a piece of butcher’s twine.
If you don’t have any butcher’s twine on hand, don’t just substitute any old piece of string or yarn you have laying around. Butcher’s twine is great for cooking because it doesn’t shed fibers into your food (regular string) or give off any dyes or coloring (yarn). If you are hesitant about spending money on string, try asking the meat counter at your local grocery store.