Bay leaf recipes
The aromatic leaf from the bay laurel tree, it is an essential component of the classic bouquet garni: parsley, thyme and a bay leaf. The bittersweet, spicy leaves impart their pungent flavour to a variety of dishes and ingredients, making bay a versatile store cupboard ingredient. It鈥檚 also one of the few herbs that doesn鈥檛 lose its flavour when dried.
Delia' shows you how to make b茅chamel sauce, using a mixture of butter and flour called a roux. A b茅chamel sauce is one of the French "mother sauces" and is a really good one to learn.
Each serving provides 640 kcal, 16g protein, 34g carbohydrates (of which 19g sugars), 48g fat (of which 31g saturates), 1g fibre and 2.2g salt.
More bay leaf recipes
Buyer's guide
Although fresh leaves are becoming more widely available, they are usually sold dried. The dried bay leaves are more strongly flavoured than fresh ones, but the uses for both are the same.
Preparation
Bay leaves can be used to flavour vinegars and p芒t茅s, and in pickling and marinades. Long cooking draws out the aroma of this herb and most braised, poached and stewed dishes benefit from the addition of a bay leaf, as do soups, stocks and risottos. Add a bay leaf when braising red or pickled cabbage, to poaching liquid for fish, or to infuse the milk for custard or rice pudding.
