MirepoixTomato sauce with garlic, olive oil and parsley added late so the garlic stays green rather than sweet.
| Time | |
|---|---|
| Servings | 4 |
| Difficulty | Easy |
| Equipment | Frying pan |
| Mother sauce | Tomato Sauce |
- 40 ml — olive oil
- 12 g — garlic
- 500 g — ripe tomatoes
- 12 g — parsley
- 4 g — salt
- 1 pinch — cayenne
- Warm the oil, add the sliced garlic and take the pan off the heat the moment it smells — thirty seconds at most. Garlic that has browned is a different ingredient.
- Add the chopped tomatoes and cook fast over a high flame for ten minutes, so the sauce stays fresh and slightly rough. Parsley goes in with the heat off.
Grilled fish, aubergine, lamb chops, eggs baked in a dish.
Compared with Tomato Sauce
- Added: olive oil 40 ml, garlic 12 g, parsley 12 g, cayenne 1 pinch
- Not used: smoked bacon, butter, carrot, onion, plain flour, light chicken stock, sugar, bay leaf, thyme, cracked black pepper
- Different amount: ripe tomatoes 500 g (Tomato Sauce: 600 g)
- Same amount: salt 4 g
Both recipes serve 4.
- One serving (1 of 4): olive oil 10 ml, garlic 3 g, ripe tomatoes 125 g, parsley 3 g, salt 1 g
- Double batch (8 servings): olive oil 80 ml, garlic 24 g, ripe tomatoes 1,000 g, parsley 24 g, salt 8 g
In the same library
- Aurore — 40 min · Easy
- Choron — 30 min · Hard
- Créole — 45 min · Easy
- Milanaise — 40 min · Easy
- Portugaise — 40 min · Easy
Source · Mirepoix · Auguste Escoffier, Le Guide Culinaire (1907)