MirepoixTomato sauce with onion, pepper and a long pull of heat. The vegetables stay in pieces here — straining it would take away the point.
| Time | |
|---|---|
| Servings | 4 |
| Difficulty | Easy |
| Equipment | Saucepan |
| Mother sauce | Tomato Sauce |
- 700 g — ripe tomatoes
- 150 g — onion
- 100 g — celery
- 6 g — cayenne
- 12 g — garlic
- 1 pc — bay leaf
- 2 pc — thyme
- 30 ml — olive oil
- 6 g — salt
- Sweat the onion, celery and chilli in oil until soft but not coloured, about ten minutes.
- Add the tomatoes, garlic and herbs and cook thirty minutes uncovered. Uncovered matters: the lid keeps the water in and you end up with soup.
- Taste for heat at the end, not the start. Chilli keeps releasing capsaicin as it cooks, and a sauce seasoned at minute five is too hot at minute forty.
Compared with Tomato Sauce
- Added: celery 100 g, cayenne 6 g, garlic 12 g, olive oil 30 ml
- Not used: smoked bacon, butter, carrot, plain flour, light chicken stock, sugar, cracked black pepper
- Different amount: ripe tomatoes 700 g (Tomato Sauce: 600 g), onion 150 g (Tomato Sauce: 50 g), thyme 2 pc (Tomato Sauce: 1 pc), salt 6 g (Tomato Sauce: 4 g)
- Same amount: bay leaf 1 pc
Both recipes serve 4.
- One serving (1 of 4): ripe tomatoes 175 g, onion 37.5 g, celery 25 g, cayenne 1.5 g, garlic 3 g, olive oil 7.5 ml, salt 1.5 g
- Double batch (8 servings): ripe tomatoes 1,400 g, onion 300 g, celery 200 g, cayenne 12 g, garlic 24 g, bay leaf 2 pc, thyme 4 pc, olive oil 60 ml, salt 12 g
In the same library
- Aurore — 40 min · Easy
- Choron — 30 min · Hard
- Diable — 35 min · Medium
- Milanaise — 40 min · Easy
- Portugaise — 40 min · Easy
- Provençale — 25 min · Easy
Source · Mirepoix · Auguste Escoffier, Le Guide Culinaire (1907), no. 108