MirepoixAllemande with mushroom cooking liquor and parsley. The sauce for anything poached that needs to taste of more than the stock it sat in.
| Time | |
|---|---|
| Servings | 4 |
| Difficulty | Medium |
| Equipment | Saucepan, whisk, fine sieve |
| Mother sauce | Velouté |
- 500 ml — light chicken stock
- 25 g — plain flour
- 25 g — butter
- 150 g — button mushrooms
- 2 pc — egg yolk
- 80 ml — double cream
- 15 ml — lemon juice
- 15 g — parsley
- 5 g — salt
- Cook the mushrooms in a little water with lemon and keep the liquor. That liquor, not the mushrooms, is what this sauce is built on.
- Make a velouté with the white stock, add the mushroom liquor and reduce until it coats a spoon again.
- Temper the yolks with cream, stir them in off the boil and never let it boil again. Add the parsley at the table, not in the pan — it goes grey in two minutes of heat.
Compared with Velouté
- Added: egg yolk 2 pc, double cream 80 ml, lemon juice 15 ml, parsley 15 g
- Not used: white pepper
- Different amount: light chicken stock 500 ml (Velouté: 550 ml), button mushrooms 150 g (Velouté: 40 g), salt 5 g (Velouté: 4 g)
- Same amount: plain flour 25 g, butter 25 g
Both recipes serve 4.
- One serving (1 of 4): light chicken stock 125 ml, plain flour 6.25 g, butter 6.25 g, button mushrooms 37.5 g, double cream 20 ml, lemon juice 3.75 ml, parsley 3.75 g, salt 1.25 g
- Double batch (8 servings): light chicken stock 1,000 ml, plain flour 50 g, butter 50 g, button mushrooms 300 g, egg yolk 4 pc, double cream 160 ml, lemon juice 30 ml, parsley 30 g, salt 10 g
In the same library
Source · Mirepoix · Auguste Escoffier, Le Guide Culinaire (1907), no. 122