MirepoixRobert's sharper cousin: vinegar in place of some of the wine, and cornichons chopped in at the end.
| Time | |
|---|---|
| Servings | 4 |
| Difficulty | Easy |
| Equipment | Saucepan |
| Mother sauce | Espagnole |
- 60 g — shallot
- 80 ml — white wine vinegar
- 80 ml — dry white wine
- 350 ml — brown stock
- 60 g — cornichons
- 8 g — parsley
- Reduce the shallot, vinegar and wine until almost dry. Vinegar that has not been reduced makes the sauce sour rather than sharp — the two are not the same thing.
- Add the Espagnole, simmer fifteen minutes, then stir in the chopped cornichons and parsley away from the heat so they keep their crunch.
Boiled or roast pork, tongue, rich offal, leftover roast meat.
Compared with Espagnole
- Added: shallot 60 g, white wine vinegar 80 ml, dry white wine 80 ml, cornichons 60 g, parsley 8 g
- Not used: butter, plain flour, smoked bacon, carrot, onion, celery, tomato purée, thyme, bay leaf, salt
- Different amount: brown stock 350 ml (Espagnole: 700 ml)
Both recipes serve 4.
- One serving (1 of 4): shallot 15 g, white wine vinegar 20 ml, dry white wine 20 ml, brown stock 87.5 ml, cornichons 15 g, parsley 2 g
- Double batch (8 servings): shallot 120 g, white wine vinegar 160 ml, dry white wine 160 ml, brown stock 700 ml, cornichons 120 g, parsley 16 g
In the same library
Source · Mirepoix · Auguste Escoffier, Le Guide Culinaire (1907), no. 49