MirepoixOnion, white wine, Espagnole and mustard stirred in at the end. One of the oldest named sauces in the French repertoire.
| Time | |
|---|---|
| Servings | 4 |
| Difficulty | Easy |
| Equipment | Saucepan |
| Mother sauce | Espagnole |
- 150 g — onion
- 30 g — butter
- 150 ml — dry white wine
- 350 ml — brown stock
- 25 g — Dijon mustard
- 3 g — sugar
- Cook the finely chopped onion in butter until golden but not brown, about fifteen minutes on a medium-low heat.
- Add the wine, reduce by half, add the Espagnole and simmer fifteen minutes. Stir the mustard in off the heat with the pinch of sugar.
Grilled pork chop, sausages, boiled beef, roast goose.
Compared with Espagnole
- Added: dry white wine 150 ml, Dijon mustard 25 g, sugar 3 g
- Not used: plain flour, smoked bacon, carrot, celery, tomato purée, thyme, bay leaf, salt
- Different amount: onion 150 g (Espagnole: 50 g), brown stock 350 ml (Espagnole: 700 ml)
- Same amount: butter 30 g
Both recipes serve 4.
- One serving (1 of 4): onion 37.5 g, butter 7.5 g, dry white wine 37.5 ml, brown stock 87.5 ml, Dijon mustard 6.25 g, sugar 0.75 g
- Double batch (8 servings): onion 300 g, butter 60 g, dry white wine 300 ml, brown stock 700 ml, Dijon mustard 50 g, sugar 6 g
In the same library
- Charcutière — 40 min · Medium
- Mustard sauce — 30 min · Easy
- Lyonnaise — 45 min · Medium
- Portugaise — 40 min · Easy
- Soubise — 50 min · Easy
- Onion soup gratinée — 75 min · Easy
Source · Mirepoix · Auguste Escoffier, Le Guide Culinaire (1907), no. 46