Sachet d'épices
A sachet d'épices is a small cheesecloth bag of herbs and whole spices, tied shut and simmered in stock or soup, then lifted out before serving.
Also called Sachet d'epices, Spice sachet, Spice bag.
A sachet d'épices, French for "bag of spices", is a small bundle of herbs and whole spices wrapped in cheesecloth and tied shut. It flavors stocks, soups, sauces and braises, then comes out in one piece. It does the same job as a bouquet garni, but it can hold small items such as peppercorns and cloves that would otherwise float loose.
How to do it
- Cut a square of cheesecloth about 15 cm (6 inches) on each side.
- In the center, put the classic mix: 4 to 6 parsley stems, 1/4 teaspoon dried thyme or 2 fresh sprigs, 1 bay leaf and 1/2 teaspoon cracked peppercorns. Add a crushed garlic clove if you like.
- Gather the corners and tie them tightly with kitchen twine. Leave a long tail.
- Tie the tail to the pot handle.
- Add the sachet for the last hour of a long-simmered stock, or for the last 15 to 30 minutes of a soup or sauce. Taste, and lift it out when the flavor is right.
How to use it
Change the contents to suit the dish:
- Star anise, cinnamon and orange peel for braised pork or duck.
- Cloves, allspice and mustard seed for pickling liquids or mulled wine.
- Cardamom, cumin and coriander seed for a curry broth.
Substitutes
- A metal tea infuser or a paper tea filter works for small amounts.
- If you plan to strain the liquid anyway, add the spices loose.
Common mistakes
- Tying the bag loosely, so peppercorns escape.
- Leaving whole spices in too long. Cloves and star anise can become overpowering.
- Using ground spices, which seep through the cloth and cloud the liquid.
- Forgetting the sachet before blending a soup.
Related terms
- Bouquet garniA bouquet garni is a small bundle of herbs, usually thyme, bay leaf and parsley stems, tied together to flavor stocks, soups and stews, then removed.
- CheeseclothCheesecloth is a loose cotton gauze for straining stock, draining yogurt and cheese, and tying herb bundles. Here is how to use it and what to use instead.
- StockStock is an unsalted liquid made by simmering bones, vegetables and aromatics in water for hours. It is the base of soups, sauces, gravy and risotto.
- Kitchen twineKitchen twine is plain, food-safe cotton string for tying roasts, trussing poultry and bundling herbs. Here is which string to use and how to tie a roast.
- BraiseBraising browns meat, then cooks it slowly, covered, in a small amount of liquid until tough cuts turn tender and the liquid becomes a rich sauce.