Mirepoix
Mirepoix is simple and quick to prepare. It is to pay attention to the cut size and the ingredients' amount to obtain the smooth flavor and aroma in your recipe.
Equipment
- Chef Knife
- Peeler
- Small pan
- Spatula
- Cutting board
Ingredients
- 200 g Onions
- 100 g Carrots
- 100 g Celery
- 1 tbs Butter
Instructions
- Wash the carrots and celery. Dry. Trim the ends and roots. Peel the onion and carrot.
- Cut the vegetables according to the purpose of your recipe.Short Cooking Time - Small pieces: 0.2 inches/0,5cm.Medium Cooking Time - Medium pieces: 0,6-0,8 inches/1,5-2cmLong Cooking Time - Large pieces: 1-2 inches/3-5cm
- Add the vegetables and cook, stirring occasionally, until tender and translucent, about 10 minutes. Your mirepoix is ready!
Notes
The first recipes of classic mirepoix contained a great variety of ingredients, sometimes including ham or bacon and other fresh herbs.
Modern cuisines simplified the recipe, and the classic French version became two parts onions, one part of carrots, and one part of celery.
Many chefs consider mirepoix an essential ingredient for adding that extra flavor and making the food taste so good.
I hope this article has enriched your knowledge of French cooking techniques. To learn more, take a look at Five Mother Sauces Of Classical French Cuisine You Need To Master.