A sachet is a pocket of herbs that is often added to soups, stews and sauces. If you have ever followed soup recipes you have probably come across this French term and not known what it was. It is super useful, because you can just add any herb to cheesecloth, tie it off, and add to the liquid and then pull that pocket out once it is done cooking instead of searching for a bunch of herbs to pull out. It is essentially a tea packet, but for food.
This recipe is for a standard sachet. A ton of recipes call for a standard sachet, so here is how you make it!
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SERVINGS: 1
- PREP TIME: 5 Mins
- COOK TIME: 0 Mins
- TOTAL TIME: 5 Min
Using in a sachet in soups, stews and sauces adds tons of flavor, and is much easier than fishing around for herbs.
Ingredients:
- small square of cheesecloth
- 1 foot long piece of butchers twine
- 1 bay leaf
- 5 sprigs of thyme
- 20 pieces of parsley stems
- 10 peppercorns
Preparation:
STEP 1.
Wrap all the herbs in the cheesecloth, tie it off with butcher’s twine, and add to soups, stews, stocks and sauces.
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