Source: The Culinary Institute of America | Category: Marinades, Vinaigrettes

Sachet D'Epice

Recipe developed at The Culinary Institute of America (CIA) by Chef Instructor Brenda La Noue. Check out videos of the recipe being made by a CIA Chef instructor on the Video Page of our website.


  • 1/2 tsp fresh thyme
  • 1 garlic clove, minced
  • 1/2 tsp black peppercorns
  • 3 parsley sprigs, chopped
  • 1 cheesecloth, 3 by 3 inch piece
  • 1 butcher's string, 6 inches


  • 1. Place the ingredients in the center of the cheesecloth.
  • 2. Gather and tie up the corners of the cheesecloth with butcher’s string so that the ingredients are sealed inside.
  • 3. Add the sachet to the cooking liquid to impart the flavor.
  • 4. Remove the sachet before serving.
  • Yield: One piece.


One sachet

serving size

nutritional analysis

Total Fat0 g
Saturated Fat0 g
Cholesterol0 mg
Carbohydrates2 g
Fiber0 g
Sugars0 g
Protein0 g
Sodium35 mg
Potassium38 mg