The bouquet garni is a natural flavouring of herbs for stocks and stews. Now you can use other herbs in different sauce bases but be careful and don't use too much of a pungent herb that will overpower the flavour of a sauce. You might like to use dill in fish sauce, basil, rosemary and coriander.
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Tie the ingredients using string and drop into the dish you are flavouring.
Remove before serving, or as the recipe requires.
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