MirepoixVelouté tinted with reduced tomato until it is the colour of dawn, which is where the name comes from.
| Time | |
|---|---|
| Servings | 4 |
| Difficulty | Easy |
| Equipment | Saucepan, fine sieve |
| Mother sauce | Velouté |
- 500 ml — light chicken stock
- 25 g — butter
- 25 g — plain flour
- 50 g — tomato purée
- 50 ml — double cream
- Cook the tomato purée in a dry pan until it darkens by two shades and loses its raw smell.
- Whisk it into a finished velouté along with the cream, and strain. Do not add more tomato to get more colour — past a point it stops tinting and starts tasting like tomato sauce.
Poached eggs, chicken breast, pasta, gnocchi.
Compared with Velouté
- Added: tomato purée 50 g, double cream 50 ml
- Not used: button mushrooms, salt, white pepper
- Different amount: light chicken stock 500 ml (Velouté: 550 ml)
- Same amount: butter 25 g, plain flour 25 g
Both recipes serve 4.
- One serving (1 of 4): light chicken stock 125 ml, butter 6.25 g, plain flour 6.25 g, tomato purée 12.5 g, double cream 12.5 ml
- Double batch (8 servings): light chicken stock 1,000 ml, butter 50 g, plain flour 50 g, tomato purée 100 g, double cream 100 ml
In the same library
Source · Mirepoix · Auguste Escoffier, Le Guide Culinaire (1907)