MirepoixEspagnole over a fierce reduction of white wine, shallot and cracked pepper. Named for the heat, which comes from pepper and not from chilli.
| Time | |
|---|---|
| Servings | 4 |
| Difficulty | Medium |
| Equipment | Saucepan, mortar, fine sieve |
| Mother sauce | Espagnole |
- 400 ml — brown stock
- 150 ml — dry white wine
- 50 g — shallot
- 8 g — cracked black pepper
- 20 ml — white wine vinegar
- 30 g — butter
- 5 g — salt
- Crush the pepper coarsely and reduce it with the shallot, wine and vinegar until almost dry. Ground pepper turns acrid here; cracked pepper stays clean.
- Add the espagnole, simmer fifteen minutes and strain. The pepper has given everything it has by then; leaving it in only adds grit.
- Mount with cold butter off the heat. Serve it with anything grilled over coals — the sauce is built to sit next to char, not next to poaching.
Compared with Espagnole
- Added: dry white wine 150 ml, shallot 50 g, cracked black pepper 8 g, white wine vinegar 20 ml
- Not used: plain flour, smoked bacon, carrot, onion, celery, tomato purée, thyme, bay leaf
- Different amount: brown stock 400 ml (Espagnole: 700 ml), salt 5 g (Espagnole: 4 g)
- Same amount: butter 30 g
Both recipes serve 4.
- One serving (1 of 4): brown stock 100 ml, dry white wine 37.5 ml, shallot 12.5 g, cracked black pepper 2 g, white wine vinegar 5 ml, butter 7.5 g, salt 1.25 g
- Double batch (8 servings): brown stock 800 ml, dry white wine 300 ml, shallot 100 g, cracked black pepper 16 g, white wine vinegar 40 ml, butter 60 g, salt 10 g
In the same library
- Italienne — 40 min · Medium
- Créole — 45 min · Easy
- Lyonnaise — 45 min · Medium
- Madère — 25 min · Easy
- Steak au poivre — 20 min · Medium
Source · Mirepoix · Auguste Escoffier, Le Guide Culinaire (1907), no. 82