No. 4. Mirepoix Sauce (for Masking) Recipe

No. 4 Mirepoix Sauce (for Masking)

History:
Mirepoix sauce is a classic French sauce that dates back to the 18th century. It gets its name from the French town of Mirepoix, which is known for its culinary heritage. The sauce is traditionally used for masking or covering the flavors of meat, fowl, fish, and other dishes. The recipe has evolved over the years, but the basic ingredients remain the same – bacon, onions, carrots, ham, a bunch of herbs, parsley, mushrooms, cloves, peppercorns, stock, and Chablis.

Fun Facts:
- Mirepoix sauce is named after the town of Mirepoix in southwestern France. Other than the sauce, Mirepoix is also known for its beautiful medieval architecture.
- The term "mirepoix" has also become a culinary term describing a mixture of chopped vegetables used as a base for many French dishes.
- The combination of aromatics like bacon, onions, carrots, and herbs in Mirepoix sauce creates a rich and flavorful base for various recipes.

Recipe:

Ingredients:
- Some bits of bacon
- Lean ham
- 1 carrot, diced
- 1/2 onion, diced
- A bunch of herbs (such as thyme, bay leaves, and parsley), tied together with kitchen twine
- A few mushroom cuttings
- 2 cloves
- 4 peppercorns
- 1 and a quarter pint of good stock (chicken or vegetable)
- 1 glass of Chablis (white wine)

Instructions:

1. Start by preparing all the ingredients. Dice some bits of bacon and lean ham into small pieces. Peel and dice the carrot and onion.

2. Take a large stewpan and add the bits of bacon, lean ham, diced carrot, diced onion, a bunch of tied herbs, mushroom cuttings, cloves, and peppercorns.

3. Pour in the stock and a glass of Chablis (white wine) into the stewpan.

4. Place the stewpan over medium-high heat and bring the mixture to a boil. Let it boil rapidly for about ten minutes to infuse the flavors.

5. After ten minutes, reduce the heat to low and let the sauce simmer for a while. Allow it to cook until it is reduced to about a third of its original volume. This process will intensify the flavors and thicken the sauce.

6. Once the sauce has reduced, remove the stewpan from the heat and discard the bunch of tied herbs.

7. Pass the sauce through a fine-mesh sieve to remove any solids and achieve a smooth consistency.

8. Your Mirepoix sauce is now ready. You can use it immediately to mask the flavors of meat, fowl, fish, or other dishes.

Similar Recipe Dishes:
- Mirepoix sauce is commonly used as a base for other sauces, such as demi-glace or bordelaise sauce.
- It can be used to mask the flavors of roasted meats or as a glaze for poultry dishes.
- Mirepoix sauce can also be used as a braising liquid for slow-cooked dishes like pot roast or coq au vin.
- In vegetarian and vegan cooking, a vegetable-based Mirepoix sauce can be made using similar ingredients, but without the bacon and ham.

Remember, the Mirepoix sauce is a versatile and flavorful addition to many dishes. Feel free to customize it based on your preferences and experiment with different herbs and spices to create your signature sauce. Enjoy!

Vote