Mirepoix

Mirepoix. Something that sounds so complex but it's really such a simple amalgamation of three main ingredients. By definition it is a mixture of sautéed root vegetables used as a base for braising meat or for various sauces. The concept has many different names among many different cultures and cooking techniques. But it has one simple purpose, to infuse flavor into and bring out the complexities of food. Some sauté the mixture and include it in the dish they are cooking. While others tie the mixture up into a ball of cheese cloth, place the the ball into whatever they're cooking and take the ball out before the dish is served. Which ever you style you'll love what mirepoix does to the flavor of your dish.

A mirepoix is about the only mixture you can chop for cooking that you don't have to worry about your "cuts". So, if you chop any one of the above ingredients uneven or larger than the others, it won't matter. What you are trying to accomplish here is create flavor and aroma to your meal.

 

Mirepoix - Recipe

• Onion Chopped - 2 Parts
• Carrot  Chopped - 1 Part
• Celery Chopped - 1 Part
• 2 Table Spoons of Unsalted Butter (Clarified Butter is best)

1. Melt your butter in a shallow skillet on medium. 
2. Place the rest of the ingredients into the skillet.
3.  Sauté the ingredients until the onions turn translucent

Now you mirepoix is ready for braising chicken, beef, pork or the sauce of your choice.

 

 

 

Bonum Victus
Jeffrey Jay