Mirepoix Recipes

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HOW TO MAKE MIREPOIX



How To Make Mirepoix image

Ramp up the flavor of your soups, stews, braises, and more by starting with a base of mirepoix, the classic French blend of diced aromatic vegetables sautéed in butter.

Provided by Lynne Webb

Categories     Condiments

Time 40m

Number Of Ingredients 4

1/3 cup diced carrot
2/3 cup diced onion
1/3 cup diced celery
3 tablespoons unsalted butter

Steps:

  • Melt the butter in a frying pan over medium-low heat.
  • Add the carrots and sauté for 2 to 3 minutes until slightly softened.
  • Add the onion, continue cooking for 3 to 4 minutes more, then add the celery.
  • Continue cooking, stirring often, until all the vegetables are tender and just beginning to turn golden around the edges.
  • Season lightly with salt and pepper and remove from the heat.

Nutrition Facts : ServingSize 1 tablespoon, Calories 73 kcal, Carbohydrate 3 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 18 mg, Sodium 13 mg, Sugar 1 g, Protein 0.4 g, TransFat 0.3 g, Fiber 1 g, UnsaturatedFat 2.3 g

MIREPOIX



Mirepoix image

This is Chef Gabriel Claycamp's (of Culinary Communion) recipe for basic mirepoix. Classically, mixepoix is used in stocks to enhance flavor, aroma, and balance, and is a mixture of 50% onion, 25% carrot, and 25% celery. Stock is a flavored liquid made by simmering roasted bones and aromatics in water. Please note that this is not a recipe designed to make stock, itself, but rather just introduces mirepoix basics. Recipe posted with permission.

Provided by Julesong

Categories     Stocks

Time 15m

Yield 1 pound mirepoix

Number Of Ingredients 3

1/2 lb chopped onion
1/4 lb chopped peeled carrot
1/4 lb chopped celery

Steps:

  • Cut the vegetables into the appropriate size based on the cooking time of the dish (see note below).
  • Makes 1 pound of mirepoix, and there should be 1 pound of mirepoix to each gallon of stock you're making (with the exception of vegetable stock, which uses 4 pounds).
  • Note on vegetable cut sizes: for pork and beef use approx 3-inch chunks; for chicken, use large dice; for vegetable use small dice; for fish use minced.
  • Beef: stock in about 15-20 hours.
  • Pork: stock in about 12-15 hours.
  • Chicken: stock in about 5-7 hours.
  • Vegetable: stock in about 2-4 hours.
  • Fish: stock in about 45 minutes.

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2.6/5 (284)
Category Side
Cuisine French
Total Time 20 mins
  • 1. __Prepare your vegetables__. Scrub and rinse carrots and celery, then dry with a clean cloth. Trim root ends and tips.
  • 2. __Chop your vegetables__. Roughly chop onions, carrots, and celery according to your recipe. Use a smaller size (¼-inch to ⅛-inch) for sautéed recipes, a medium size (½-inch to ¾ inch) for soups or stews, and a larger size (1-2 inches) for stock or broth.
  • 3. __Cook your vegetables__. Melt butter in a sauté pan or skillet over medium-low heat. Add vegetables, adjusting heat to keep them from browning. Cook, stirring occasionally, until soft and translucent, about 10 minutes.
  • Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com/). Gain access to exclusive video lessons taught by culinary masters, including Gordon Ramsay, Chef Thomas Keller, Massimo Bottura, and more.

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