Mirepoix Sauce
Mirepoix sauce is a savory glaze built from diced bacon, ham, carrot, onion and mushrooms simmered in stock and Chablis. The cured pork gives the base a salty depth, while cloves and peppercorns add a quiet spice. Reducing the liquid to a third concentrates everything into a sauce that coats meat, fowl or fish. The recipe appears in Emily Waters' Cook's Decameron, and it rewards a sieve and some patience.
Instructions
Put the diced bacon, ham and carrot into a stew pan along with the onions, mushrooms, bunch of herbs, cloves and peppercorns.
Pour in the stock and the glass of Chablis so the solids are well covered.
Bring the pan to a rapid boil and keep it boiling hard for 10 minutes.
Turn the heat down and let the liquid simmer until it has reduced to about a third of its starting volume. It should look noticeably darker and thicker.
Pour the contents through a sieve, pressing lightly on the solids, and discard them. Spoon the strained sauce over meat, fowl or fish.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
