Sachet d’Épices

A Sachet d’épices is bag filled with herbs, spices, and other aromatics tied up in cheese cloth with kitchen twine. Add it to stocks, sauces, soups, and more, and the bundle makes it easy to remove from the pot when you're done, no straining required.

Course Pantry, Soup

Cuisine French

Cook Time 5

Total Time 5

Servings sachet

Calories 7kcal

Author Meggan Hill

Equipment

Cheesecloth (see note 1)
Kitchen twine (see note 2)

Ingredients

4 parsley stems chopped
1 sprig fresh thyme or 1/4 teaspoon dried thyme
1 bay leaf
1/4 teaspoon whole peppercorns
1 clove garlic optional

US Customary - Metric

Instructions

Cut a square of cheesecloth large enough to hold the ingredients (an 8-inch by 8-inch square is a good size for most bundles). Lay flat on a clean work surface. To the middle of the cheesecloth, add parsley stems, thyme sprig, bay leaf, peppercorns, and garlic, if using. Gather the corners together to make a small pouch, then tie tightly with twine.
Add to the pot and simmer as directed in your recipe. For easy removal, keep one length of the twine long enough to tie to one of the pot handles. Remove and discard.

Notes

Cheesecloth: Cheesecloth comes graded depending on how finely it's woven (grade 10 is loosely-woven, grade 100 is finely-woven). Grade 90 cheesecloth is ideal for a sachet with enough strength and durability to be washed and reused, but not so tightly-woven that the spices cannot infuse liquids. My preferred cheesecloth is from Regency Wraps, a family-owned and operated company in Texas.
Kitchen twine: Use kitchen twine for trussing turkeys and chickens, tying beef tenderloins, forming sausages, and stringing up fresh herbs to dry. Like the cheesecloth, my preferred kitchen twine is from Regency Wraps. They do a great job.

Yield: The sachet, as written, is enough to flavor up to 2 quarts (64 ounces) of stock, sauce, or soup.

Nutrition