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Mirepoix is simply a flavor base used in conjunction with stews, meats, soups and gravies. It is a cooking essential because it adds incredible flavor to whatever you use it with.
Normally mirepoix is meant to be strained out of the broth, leaving all the flavor behind. Because of this it doesn’t matter much how the vegetables are chopped. I do leave it in sometimes, and for that you will want to cut the vegetables more carefully. The basic formula is 50% onion, 25% celery, and 25% carrots. This is measured by weight; it translates to one pound of onion to half a pound of carrots and half a pound of celery, or 1/2 cup onion to 1/4 cup celery and 1/4 cup carrots. You can also add salt pork, bacon, or ham for flavor.
Chop the vegetables in about a one half inch dice and add it right to the broth or cooking liquid. I like to saute mine until it is tender and then add it. I just think it gives more flavor.
Mirepoix is an ingredient everyone should be familiar with, there is just no way to get the same flavor with any other technique. Try it the next time you are making a stew or soup and see if you don’t like the result.
Image:Marye Audet
709 days ago
[...] the mirepoix (carrots, onion, and celery) is tender add remaining wine, garlic, and [...]
Used this to teach my 10yo. We use it SOOOOO often. She helps and now, we’ll call it by it’s name instead of “Abi you can cut up the carrots, celery and onion for the base” We’ll now say, “Abi, start the mirepoix”
803 days ago
[...] the mirepoix (carrots, onion, and celery) is tender add remaining wine, garlic, and [...]