Recipes > Sauces & Spreads > Mirepoix Sauce (for masking)

Mirepoix Sauce (for masking)


  • bacon
  • lean ham
  • 1 carrot
  • 1/2 onion
  • bunch of herbs
  • a few mushroom cuttings
  • 2 cloves
  • 4 peppercorns
  • 1 1/4 pint of good stock
  • 1 glass of Chablis


Put the following ingredients into a stewpan: Some bits of bacon and lean ham, carrot, all cut into dice, onion, herbs, mushroom cuttings, cloves, and peppercorns. To this add stock and Chablis, boil rapidly for ten minutes then simmer till it is reduced to a third. Pass through a sieve and use for masking meat, fowl, fish, etc.


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The Cook's Decameron.

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