MirepoixRobert with julienned gherkins added at the end. One ingredient separates the two sauces, and it goes in off the heat.
| Time | |
|---|---|
| Servings | 4 |
| Difficulty | Medium |
| Equipment | Saucepan |
| Mother sauce | Espagnole |
- 400 ml — brown stock
- 150 g — onion
- 150 ml — dry white wine
- 20 g — Dijon mustard
- 60 g — cornichons
- 25 g — butter
- 5 g — salt
- Sweat the onion without colour, reduce the wine onto it and add the espagnole. Simmer twenty minutes and skim.
- Take it off the heat before the mustard goes in. Boiled mustard loses its aroma and keeps only its bitterness.
- Stir in the gherkins cut into fine strips and serve at once. Left to sit, they leach vinegar and the sauce turns sour by the time it reaches the table.
Compared with Espagnole
- Added: dry white wine 150 ml, Dijon mustard 20 g, cornichons 60 g
- Not used: plain flour, smoked bacon, carrot, celery, tomato purée, thyme, bay leaf
- Different amount: brown stock 400 ml (Espagnole: 700 ml), onion 150 g (Espagnole: 50 g), butter 25 g (Espagnole: 30 g), salt 5 g (Espagnole: 4 g)
Both recipes serve 4.
- One serving (1 of 4): brown stock 100 ml, onion 37.5 g, dry white wine 37.5 ml, Dijon mustard 5 g, cornichons 15 g, butter 6.25 g, salt 1.25 g
- Double batch (8 servings): brown stock 800 ml, onion 300 g, dry white wine 300 ml, Dijon mustard 40 g, cornichons 120 g, butter 50 g, salt 10 g
In the same library
- Robert — 35 min · Easy
- Mustard sauce — 30 min · Easy
Source · Mirepoix · Auguste Escoffier, Le Guide Culinaire (1907), no. 94