Flavouring Agents

Mirepoix - a collection of vegetables such as onions, carrots, and celery that have been coarsely chopped and used to flavor sauces and stocks. If the stock is to be cooked only for a short time, the vegetables need to be chopped finely and if the stock is to be cooked for a long time, the vegetables can be chopped more coarsely.

Bouquet Garni - a bundle of fresh herbs and aromatic vegetables tied together with string. They contribute flavor to a stock or sauce. Commonly used ingredients in the bouquet garni include thyme, parsley, bay leaf, celery stalks, leeks, etc.

Ready-Mixed/Instant Flavorings - these flavorings can be purchased in liquid or powder form and contribute flavor to the sauce. Ensure that you are not using too much so that the flavor is not overpowering and that the product is well dissolved before serving your sauce.

Flavoring Agents