Cookbook:Mirepoix Sauce

Mirepoix Sauce
Category	Sauce recipes
Difficulty

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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

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.