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Here you go, more than you ever wanted to know about mirepoix.

 

mirepoix; mirepois

 

[ mihr-PWAH ] A mixture of diced carrots, onions, celery and herbs sautéed

in butter. Sometimes ham or bacon is added to the mix. Mirepoix is used to

season sauces, soups and stews, as well as for a bed on which to braise

foods, usually meats or fish.

 

Mirepoix variations:

 

Standard Mirepoix is used for a variety of stocks and soups typically

includes the following ingredients (by weight): 2 parts onion, 1 part

carrot, 1 part celery. Tomato paste or puree is often included for brown

stock, gravy, stew, or soup. In addition to standard mirepoix, the following

aromatic vegetable combinations are also used:

 

White Mirepoix: Used to flavor white stocks and soups that should have a

pale ivory or white color. Leeks and parsnips replace some of the onions and

the carrots.

 

Cajun Trinity: Used in many Louisiana Creole and Cajun dishes, such as

gumbo. Made up of a combination of onions, celery and green pepper.

 

Matignon (sometimes called Edible Mirepoix): Typically includes onions,

carrots, celery and ham cut into very neat dice. Mushrooms and assorted

herbs and spices may be added as desired. Used to garnish a dish as well as

to flavor it.

 

Battuto: Extensively used in Italian soups, sauces, stews and meat dishes.

Includes olive oil or chopped lard, pancetta, or fatback, with garlic,

onions, parsley, carrots, celery and/or green peppers. Once sautéed, a

battuto becomes known as a soffritto.

 

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