Garnish (food)

From Wikipedia, the free encyclopedia
Jump to: navigation, search
Peach mousse garnished with whipped cream, mint leaves, additional peaches and ski-shaped confectionery
jidan, Korean egg garnish for soups

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.[1] 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.' Many garnishes are not intended to be eaten, though for some it is fine to do so. Parsley is an example of a traditional garnish; this pungent green herb has small distinctly shaped leaves, firm stems, and is easy to trim into a garnish.


A garnish makes food or drink items more visually appealing.[2] They may, for example, enhance their color, such as when paprika is sprinkled on a salmon salad. They may give a color contrast, for example when chives are sprinkled on potatoes. They may make a cocktail more visually appealing, such as when a cocktail umbrella is added to an exotic drink, or when a Mai Tai is topped with any number of tropical fruit pieces. Sushi may be garnished with baran, a type of plastic grass or leaf. 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.


Classic French garnishes include[3]

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 (tapioa, 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

and for relevés and entrées:

Tools often used for creating food garnishes include skewers, knives, graters, toothpicks, and parchment cones.[4]

See also[edit]


  1. ^ "Garnish". Food Encyclopedia. Food Network. Retrieved 1 September 2012. 
  2. ^ "How To Garnish The Easy Way!". Retrieved 1 September 2012. 
  3. ^ Escoffier, A. (1941). Basic Elements of Fine Cookery. New York: Crescent Books. p. 88 et seq. 
  4. ^ Joy, Dhanya. "Food Garnishing Ideas". Buzzle. Retrieved 1 September 2012. 

External links[edit]