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.
Easy
Ingredients
Everything you'll need to make this recipe
1
Bacon, diced
2
Lean ham, diced
3
1 carrot, diced
4
Onions
5
a bunch of herbs (such as parsley, thyme, sage, rosemary)
6
Mushrooms
7
2 cloves
8
4 peppercorns
9
2 ½ cups stock
10
1 glass Chablis wine
Instructions
Step-by-step guide to making this recipe
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.
10 minutes
4
Pass through a sieve and use for masking meat, fowl, fish, etc.