MirepoixFish velouté built on a shallot and white-wine reduction, finished with cold butter. The classic sauce for anything poached in its own stock.
| Time | |
|---|---|
| Servings | 4 |
| Difficulty | Medium |
| Equipment | Saucepan, fine sieve |
| Mother sauce | Velouté |
- 40 g — shallot
- 150 ml — dry white wine
- 400 ml — fish stock
- 25 g — butter
- 25 g — plain flour
- 40 g — butter
- 8 g — parsley
- Sweat the shallot in a little butter without colour, add the wine and reduce until the pan is nearly dry.
- Add a fish velouté made from the poaching stock and simmer ten minutes. Off the heat, whisk in the cold butter cube by cube — the sauce gains gloss and body without thickening further.
- Finish with chopped parsley. Bercy is served at once; reheating drives the butter out.
Poached sole, cod, mussels, any white fish cooked in wine.
Compared with Velouté
- Added: shallot 40 g, dry white wine 150 ml, fish stock 400 ml, butter 40 g, parsley 8 g
- Not used: light chicken stock, button mushrooms, salt, white pepper
- Same amount: butter 25 g, plain flour 25 g
Both recipes serve 4.
- One serving (1 of 4): shallot 10 g, dry white wine 37.5 ml, fish stock 100 ml, butter 6.25 g, plain flour 6.25 g, butter 10 g, parsley 2 g
- Double batch (8 servings): shallot 80 g, dry white wine 300 ml, fish stock 800 ml, butter 50 g, plain flour 50 g, butter 80 g, parsley 16 g
In the same library
- Bordelaise — 35 min · Medium
- Mustard sauce — 30 min · Easy
- Normande — 40 min · Hard
- Ravigote — 30 min · Medium
- Chasseur — 25 min · Easy
- White wine sauce — 30 min · Medium
Source · Mirepoix · Auguste Escoffier, Le Guide Culinaire (1907)