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It is any selection of herbs and aromatics that you wrap up either with kitchen twine or cheese cloth to be removed later.
Bay leaves, peppercorns & parsley, but really any herbs you want to flavor a sauce that you want to be able to remove as opposed to have them floating around.
The bouquet garni (French for "garnished bouquet") is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock, and various stews. The bouquet is boiled with the other ingredients, but is removed prior to consumption.
There is no generic recipe for bouquet garni, but most recipes include parsley, thyme and bay leaf. Depending on the recipe, the bouquet garni may include basil, burnet, celery leaves, thyme, chervil, rosemary, peppercorns, savory and tarragon. Sometimes, vegetables such as carrot, celery, celery root, leek, onion and parsley root, are also included in the bouquet.
Sometimes, the bouquet is not bound with string, and its ingredients are filled into a small sachet, a net, or even a tea strainer instead. Traditionally, the aromatics are bound within leek leaves, though a coffee filter or butcher twine can be used instead of leek leaves.
Herbs!
wrap bay leaf- herbs of your choice- black and white pepper corns- and any other spice or herbs you like- in a piece of cheese cloth and leave in what you are cooking to let the flavour seep out throw away when finished.
My own personal:
Thyme, bay leaf, parsley and peppercorns wrapped in a leek leafand tied.
Actually bouquet garni can be any combination of herbs, peppercorns (the only spice) and sometimes (as in my own b.g.) vegetables or parts of it, eg roots or leaves. It can be wrapped in a big leaf and tied or in a piece of muslin or cheesecloth and then tied, a bit like a big tea bag of some sort.
Pardon the pun, but its a matter of taste. This year its parsley, sage rosemary and thyme...also an abundance of basil which I just put in the drying bag. Great little gifts for foodie friends.