Made using spent aromatics for things like braising (see Langue de porc braisée au vin rouge). Use as a pâté.
Your poached onion, carrot, celery (well-drained)
1–2 tbsp butter or bacon fat (or a mix)
1–2 tsp mustard or a splash of vinegar
Salt (careful if the braise was already seasoned)
Black pepper
Optional lift:
garlic (fresh or from the dish)
chopped parsley
a tiny splash of red wine
- Drain well
- Press out excess liquid—this matters or it’ll be watery.
- Chop or mash
- Rough chop for a coarse texture
- Or mash for something closer to a spread
- Warm gently with fat
- Heat butter or bacon fat, add veg, cook 3–5 minutes
- → this step brings back aroma and richness
- Season + brighten
- Add mustard or vinegar
- Taste → adjust salt/pepper
- Finish
- Stir in herbs if using
- Serve warm or room temp
What it becomes (texture spectrum)
Chunky → side dish / spoonable accompaniment
Smooth → spread / toast topping
Looser → almost a rustic sauce
Recipe Name Ideas (choose your vibe)
Old-world / French countryside feel
Potager Cook’s Paste
Peasant Mirepoix Spread
After-Pot Vegetable Pâté
Kitchen Hearth Relish
Second Pot Paste
Butcher’s table / nose-to-tail energy
Butcher’s Aromatic Mash
Tongue-Pot Relish
Charcutier’s Vegetable Paste
Stockpot Spread
Simple / modern / accessible
Savory Veg Spread
Rustic Veg Mash
Kitchen Scrap Spread (honest and kind of great)
Deep Flavour Veg Paste
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