MirepoixRed wine and shallot reduced to almost nothing, then let down with Espagnole. Traditionally finished with poached marrow.
| Time | |
|---|---|
| Servings | 4 |
| Difficulty | Medium |
| Equipment | Saucepan, fine sieve |
| Mother sauce | Espagnole |
- 60 g — shallot
- 250 ml — dry red wine
- 1 pc — thyme
- 1 pc — bay leaf
- 1 pinch — cracked black pepper
- 300 ml — brown stock
- 30 g — butter
- Reduce the wine with the shallot, thyme, bay and pepper until two tablespoons are left and the surface looks syrupy.
- Add the Espagnole or a well-reduced brown stock and simmer twenty minutes, skimming. Strain and mount with cold butter off the heat.
Entrecôte, grilled rib of beef, roast marrow bones.
Compared with Espagnole
- Added: shallot 60 g, dry red wine 250 ml, cracked black pepper 1 pinch
- Not used: plain flour, smoked bacon, carrot, onion, celery, tomato purée, salt
- Different amount: brown stock 300 ml (Espagnole: 700 ml)
- Same amount: thyme 1 pc, bay leaf 1 pc, butter 30 g
Both recipes serve 4.
- One serving (1 of 4): shallot 15 g, dry red wine 62.5 ml, brown stock 75 ml, butter 7.5 g
- Double batch (8 servings): shallot 120 g, dry red wine 500 ml, thyme 2 pc, bay leaf 2 pc, brown stock 600 ml, butter 60 g
In the same library
- Béarnaise — 25 min · Hard
- Bercy — 35 min · Medium
- Ravigote — 30 min · Medium
- Beef bourguignon — 210 min · Medium
Source · Mirepoix · Auguste Escoffier, Le Guide Culinaire (1907), no. 36