How to Make a Sachet
A sachet bag filled with herbs, spices, and other aromatics is an easy-as-it-gets way to add flavor to simmering soups, poaching liquids, or mulled wine. Grab the kitchen twine and some cheesecloth and let’s sachet!
Servings 1 sachet
Calories 7kcal
Equipment
- Cheesecloth 4-inch square (see note 1)
- Kitchen twine (see note 2)
Ingredients
- 4-6 parsley stems chopped
- 1 bay leaf
- 1 teaspoon black, pink, or white peppercorns
- 4-6 whole cloves optional
- 1 star anise optional
Instructions
- Place the herbs and aromatics in the center of the square of cheesecloth. Gather the corners together to make a small pouch, tying it tightly with twine.
- Keep one length of the twine long enough to tie to one of the pot handles, for easy removal.
Notes
- Cheesecloth: This is optional and only required if you add smaller aromatic elements such as whole spices. Otherwise, simply use the kitchen twine to tie the ends of the herbs together. Or substitute muslin cloth.
- Kitchen twine: Seek out unbleached cotton kitchen twine, kitchen string, or butcher’s twine, which is strong enough to hold the bouquet together as it simmers. You can buy twine at retailers like HomeGoods or on Amazon; here's my favorite twine.
- Yield: This sachet method makes one bundle, enough to infuse one recipe such as a soup or stew.
Nutrition
Serving: 1 sachet | Calories: 7kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin A: 348IU | Vitamin C: 6mg | Calcium: 18mg | Iron: 1mg