A big part of this site is me giving you the basic tools to cook with and I feel bad, I’ve been doing a shitty job. But its Saturday night and I’m at home writing, alone instead of out screwing around and doing things that I might not be able to mention even on this site.
So this is about Mirepoix, its not really a recipe but you’re still going to want to know what it is since I’m working on a few things that it will be used in. It’s used to provide a flavor base for a dish without being overpowering. Its one of those things were you won’t notice it if it’s there, but you will if it’s not. Make sense?
In French cooking, Mirepoix is known as the Holy trinity of vegetables since the mix is used in a ton of stocks, sauces and other dishes. It’s really just Onions, Carrots, and Celery at a weight ratio of 2:1:1. In other words, if you want to make a pound of Mirepoix you would use 8 ounces of Onions, 4 ounces of Carrots and 4 ounces of Celery. When using it to make stock, the weight ratio is 10:1 bones to Mirepoix.
What you’re using it for dictates the size you cut the vegetables since most of the time you’re going to strain them out of the final product. Typically the Mirepoix is cooked until tender with ether butter or oil before the meat or liquid is added and this is how the base is formed. Think about it, what sounds better? A roast cooked on its own or a roast cooked with a Mirepoix. Then to make a pan sauce you just strain the mix and add a roux if needed.
Now, please keep in mind, ever roux y region and culture has some unique variation that add and subtract one or two of these ingredients but it is still going to be the same basic concept.
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