Mirepoix

Summary

Yield
Cup
Prep time5 minutes
Region

Description

a coarse mirepoix

The mirepoix is a fancy French name for the aromatic vegetables at the base of a great many sauces and braises. It's simply 2 parts by weight of onion to one part each of carrots and celery. 

You use a mirepoix when making any brown sauce (Escoffier's Sauce a l'Espagnole and its many fine children), many red sauces, and most white meat demiglazes. You also use it when braising meat, as in a Pot Roast, and in many stews. 

Ingredients

1⁄2cOnion (chopped)
1⁄4cCarrot (chopped)
1⁄4cCelery (chopped)

Instructions

Chop all ingredients more or less finely according to the final use. If they will be left whole, then chop more finely. If they will be pureed into the sauce, then you needn't be too fussy about it.
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