Sachet d’Épices
Yield: 1 sachet
Calories: 16kcal
I enjoy making sachet d’épices because it infuses flavors effortlessly into dishes, enhancing the overall taste without any extra effort.
Ingredients
- 4 thyme sprigs
- 4 parsley stems
- 2 garlic cloves, crushed or halved
- 1 bay leaf
- ¼ teaspoon black peppercorns
Instructions
- Cut the Cheesecloth and Twine – Cut a double layer of cheesecloth into an 8-inch square, then cut a 10-inch piece of kitchen twine.
- Prepare the Sachet d'Épices – Place the thyme, parsley stems, garlic, bay leaf, and peppercorns in the center of the cheesecloth. Gather the edges and tie securely with kitchen twine to form a pouch. This allows for easy removal after simmering in stock or broth.
- Add the Sachet – Place the sachet on top of the ingredients in the pot so it can soak in the liquid and release its flavors as it simmers. Remove and discard it once cooking is complete.
Notes
- Alternatives to Cheese Cloth: Place the herbs and spices in a tea or coffee filter or tea infuser. Create a bouquet garni by wrapping the herbs in celery stalks and tying the bundle with kitchen twine. Alternatively, add everything directly to the pot if the stock or broth will be strained before using.
Nutrition
Calories: 16kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 63mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 197IU | Vitamin C: 8mg | Calcium: 32mg | Iron: 1mg
Recipe Link
Recipe Video