Mirepoix Sauce

Recipe for mirepoix sauce (for masking meat, fowl, fish).

This page incorporates text from the public domain cookbook The Cook’s Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters.

Ingredients

  • Bacon, diced
  • Lean ham, diced
  • 1 carrot, diced
  • Onions
  • a bunch of herbs (such as parsley, thyme, sage, rosemary)
  • Mushrooms
  • 2 cloves
  • 4 peppercorns
  • 2 ½ cups stock
  • 1 glass Chablis wine
Mirepoix Sauce

Photo: F Ceragioli / Wikimedia Commons / CC BY-SA 3.0

Procedure

  1. Combine bacon, ham, carrot, onions, herbs, mushrooms, cloves, and peppercorns in a stew pan.
  2. Add the stock and Chablis.
  3. Boil rapidly for 10 minutes, then simmer until it is reduced to a third of its former volume.
  4. Pass through a sieve and use for masking meat, fowl, fish, etc.