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International / basics / Sauces & condiments
Wikibooks
Mirepoix Sauce
Recipe for mirepoix sauce (for masking meat, fowl, fish).
Ingredients
ScaleNo serving count in the source — scale by factor
- bacon, diced
- lean ham, lean; diced
- carrot, diced1
- onion
- herbs, such as parsley, thyme, sage, rosemary1 bunch
- mushrooms
- cloves2
- peppercorns4
- stock2 1/2 cup
- Chablis wine, Chablis1 glass
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Combine bacon, ham, carrot, onions, herbs, mushrooms, cloves, and peppercorns in a stew pan.
Add the stock and Chablis.
Boil rapidly for 10 minutes, then simmer until it is reduced to a third of its former volume.
Pass through a sieve and use for masking meat, fowl, fish, etc.
Region evidence: no stated origin (basic dish)
