MirepoixVelouté sharpened with a white-wine and vinegar reduction, shallot and herbs. Sharp where most velouté derivatives are soft.
| Time | |
|---|---|
| Servings | 4 |
| Difficulty | Medium |
| Equipment | Saucepan, whisk |
| Mother sauce | Velouté |
- 500 ml — light chicken stock
- 25 g — plain flour
- 25 g — butter
- 100 ml — dry white wine
- 40 ml — white wine vinegar
- 40 g — shallot
- 8 g — tarragon
- 8 g — chervil
- 10 g — parsley
- 5 g — salt
- Reduce the wine, vinegar and shallot to a quarter. The vinegar has to lose its rasp here, not in the finished sauce.
- Add the velouté, simmer five minutes and check the seasoning before any butter goes in. Salt reads differently once fat is present.
- Beat in cold butter off the heat and add the chopped herbs last. This one is served immediately — it is the least forgiving velouté derivative to keep warm.
Compared with Velouté
- Added: dry white wine 100 ml, white wine vinegar 40 ml, shallot 40 g, tarragon 8 g, chervil 8 g, parsley 10 g
- Not used: button mushrooms, white pepper
- Different amount: light chicken stock 500 ml (Velouté: 550 ml), 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, dry white wine 25 ml, white wine vinegar 10 ml, shallot 10 g, tarragon 2 g, chervil 2 g, parsley 2.5 g, salt 1.25 g
- Double batch (8 servings): light chicken stock 1,000 ml, plain flour 50 g, butter 50 g, dry white wine 200 ml, white wine vinegar 80 ml, shallot 80 g, tarragon 16 g, chervil 16 g, parsley 20 g, salt 10 g
In the same library
- Bercy — 35 min · Medium
- Bordelaise — 35 min · Medium
- Lyonnaise — 45 min · Medium
- Piquante — 35 min · Easy
Source · Mirepoix · Auguste Escoffier, Le Guide Culinaire (1907), no. 136