The holy trinity of flavoring food, this simple combination of three ordinary vegetables create richness, taste and pleasure in a wide variety of dishes, including soups, sauces, gravies and meats. Essential for slow cooking, this blend is simple to make and easy to use.
- 2 Cups yellow onion, peeled and chopped to 1/4 inch
- 1 Cup celery, rinsed, trimmed and chopped to 1/4 inch
- 1 Cup carrots, rinsed, peeled and chopped to 1/4 inch dice.
- For fresh chicken or other meat stock:
- Traditionally, use about 1/8 of the amount of mirepoix as the bones, meaning that if you have 2 pounds of bones, use 1/4 pound of mirepoix.
- Cut each vegetable into 1/4-inch chunks; add for about the last hour to half-hour of simmering. This size allows the flavors to extract over time, and not have the vegetables overcook and fall apart. Adding toward the end preserves a fresher, more delicate and pronounced flavor.
- To make canned broth taste much better:
- Just set it to simmer for a half-hour or so with about 1/4 pound of mirepoix to every pint of broth. If you're in a hurry, just cut the vegetables smaller and simmer it for a shorter time.
- As an all-purpose flavor booster:
- Sautéing mirepoix is a great way to start and add flavor to so many everyday items. Chop up a handful of it finely and sauté it lightly over medium heat until it sweats and the onions are translucent, and then from there cook a pot of rice. It adds a vegetal complexity that is intriguing and satisfying without getting in the way. Or add cooked mirepoix (especially in a little butter) to your next tomato sauce, and see how it mellows out the sauce.
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