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Garnish (cooking)

A garnish is an item or substance used as a decoration or embellishment accompanying a prepared food dish or drink. In many cases, it may give added or contrasting flavor. Some garnishes are selected mainly to augment the visual impact of the plate, while others are selected specifically for the flavor they may impart. This is in contrast to a condiment, a prepared sauce added to another food item primarily for its flavor. A food item which is served with garnish may be described as being garni, the French term for "garnished."

The difference between garnish and decoration, is garnish is edible. For example, plastic grass for sushi presentation is considered a decoration, not a garnish.

Overview

A garnish makes food or drink items more visually appealing. They may, for example, enhance their color, such as when paprika is sprinkled on a salmon salad. They may provide a color contrast, for example when chives are sprinkled on potatoes. They may make a cocktail more visually appealing, such as when a Mai Tai is topped with any number of tropical fruit pieces. Sometimes a garnish and a condiment will be used together to finish the presentation of a dish; for example, an entrée could be topped with a sauce, as the condiment, along with a sprig of parsley as a garnish.

A garnish may be so readily identified with a specific dish that the dish may appear incomplete without the garnish. Examples include a banana split sundae with cherries on top or buffalo wings served with celery stick garnish and blue cheese dressing.

List of garnishes

Foods and entree

Garnishes for foods and entrees include:

Desserts and sweets

Garnishes for desserts and sweets include:

Beverages

Garnishes for beverages include:

Coffee-based drinks may have:

Savory drinks such as Bloody Mary may have:

  • Carrot sticks
  • Celery stalks (usually with leaves attached)
  • Pepper
  • Salt, coarse (applied to the rim of glasses)

Eggnog may have:

Various fruits are used:

Garnishes according to cuisine traditions

French garnishes

Classic French garnishes include

For soups:

  • Brunoise – one to three mm diced vegetables
  • Chiffonade – finely shredded lettuce or sorrel stewed in butter
  • Croutes – small pieces of halved French bread buttered and oven dried
  • Coulis – (a thicker soup) drizzled decoratively
  • Croutons – small pieces of bread (typically cubes) fried in butter or other oil
  • Julienne – thinly sliced vegetables
  • Pasta (tapioca, sago, salep) etc.
  • Pluches – a whole leaf spray of herbs, without the central stalk (traditionally chervil)
  • Profiterolles – puff pastry stuffed with purée
  • Royale – a small decoratively shaped piece of egg custard (in German this is called an Eierstich)
  • Threaded eggs

For relevés and entrées:

  • Croquettes
  • Potatoes (pommes dauphine, Duchess potatoes or Marquis)
  • Duxelles – fried onion, mushrooms and herbs
  • Matignon – minced carrots, onions, and celeries with ham stewed in butter and Madeira
  • Mirepoix – similar to Matignon but diced (cf. minced) with or without ham (or with bacon substituted for the ham)
  • Polonaise – Polish-style garnish with melted butter, bread crumbs, chopped boiled egg, lemon juice and herbs over cooked vegetables
  • Salpicon – a variety of other diced meats or vegetables
  • Fritters

Indonesian garnishes

Japanese garnishes

Korean garnishes

In Korean cuisine, decorative garnishes are referred to as gomyeong (), means to decorate or embellish food.

Garnish tools

Tools often used for creating food garnishes include skewers, knives, graters, toothpicks, and parchment cones.

Gallery

See also

References

External links