MirepoixEspagnole over onions cooked slowly to gold and sharpened with vinegar. Whether the onion is strained out or left in is the only real argument about it.
| Time | |
|---|---|
| Servings | 4 |
| Difficulty | Medium |
| Equipment | Saucepan, frying pan |
| Mother sauce | Espagnole |
- 400 ml — brown stock
- 250 g — onion
- 30 g — butter
- 100 ml — dry white wine
- 30 ml — white wine vinegar
- 5 g — salt
- Cook the sliced onion in butter over a low heat for twenty-five minutes until it is evenly gold. Rushed on a high heat it browns at the edges and stays raw in the middle, and the sauce tastes of both.
- Deglaze with the wine and vinegar, reduce to almost nothing, then add the espagnole and simmer twenty minutes.
- Strain it for a dinner plate, leave the onion in for a plate of sausages. Both are correct; pretending only one is, is not.
Compared with Espagnole
- Added: dry white wine 100 ml, white wine vinegar 30 ml
- Not used: plain flour, smoked bacon, carrot, celery, tomato purée, thyme, bay leaf
- Different amount: brown stock 400 ml (Espagnole: 700 ml), onion 250 g (Espagnole: 50 g), salt 5 g (Espagnole: 4 g)
- Same amount: butter 30 g
Both recipes serve 4.
- One serving (1 of 4): brown stock 100 ml, onion 62.5 g, butter 7.5 g, dry white wine 25 ml, white wine vinegar 7.5 ml, salt 1.25 g
- Double batch (8 servings): brown stock 800 ml, onion 500 g, butter 60 g, dry white wine 200 ml, white wine vinegar 60 ml, salt 10 g
In the same library
Source · Mirepoix · Auguste Escoffier, Le Guide Culinaire (1907), no. 90