MirepoixBéchamel carrying a large quantity of onion cooked white. Sweet without sugar, and it makes plain meat taste seasoned.
| Time | |
|---|---|
| Servings | 4 |
| Difficulty | Easy |
| Equipment | Saucepan, blender or sieve |
| Mother sauce | Béchamel |
- 400 g — onion
- 40 g — butter
- 300 ml — whole milk
- 20 g — plain flour
- 4 g — salt
- 1 pinch — white pepper
- Sweat the sliced onion in the butter with a pinch of salt and a lid on, over the lowest heat, for half an hour. It must stay white — the moment it colours the sauce turns beige and tastes of fried onion instead of onion.
- Make a thin Béchamel with the flour and milk, stir the onion in and cook fifteen minutes more. Blend or press through a sieve until completely smooth.
Roast lamb, veal, poached eggs, and as the bed under a gratin.
Compared with Béchamel
- Not used: clove, bay leaf, nutmeg, grated
- Different amount: onion 400 g (Béchamel: 40 g), butter 40 g (Béchamel: 25 g), whole milk 300 ml (Béchamel: 500 ml), plain flour 20 g (Béchamel: 25 g)
- Same amount: salt 4 g, white pepper 1 pinch
Both recipes serve 4.
- One serving (1 of 4): onion 100 g, butter 10 g, whole milk 75 ml, plain flour 5 g, salt 1 g
- Double batch (8 servings): onion 800 g, butter 80 g, whole milk 600 ml, plain flour 40 g, salt 8 g
In the same library
- Mustard sauce — 30 min · Easy
- Cream sauce — 20 min · Easy
- Lyonnaise — 45 min · Medium
- Mornay — 35 min · Easy
- Portugaise — 40 min · Easy
- Robert — 35 min · Easy
Source · Mirepoix · Auguste Escoffier, Le Guide Culinaire (1907), no. 105