How to Make a Classic White Mirepoix

A Mirepoix is a basic culinary mixture of aromatic vegetables to flavor everything from sauces to stews. When coloring is an issue, a White Mirepoix is needed. White Mirepoix is great for flavoring fish stocks. A basic recipe is using equal portions of all the ingredients, and cutting in sizes that are appropriate for the recipe.

Difficulty: Moderate

Instructions

Things You'll Need:

• 1/2 c onions, chopped
• 1/2 c leeks, white portion only, chopped
• 1/2 c celery, chopped
• 1/2 c parsnips, chopped
• 1/2 c mushrooms, chopped

1. Look at the recipe needing the white mirepoix and cut the vegetables accordingly. For example, if the recipe is for a large amount of stock, use larger chopped pieces of the ingredients, and measure about the same for each ingredient.

2. If the dish requiring a white mirepoix is to be cooked for a short period of time, cut the items into smaller pieces so that they cook evenly and properly.

3. Recipes needing a white mirepoix that require a longer cooking time, cut the vegetables into larger pieces so that they won’t disappear at the end of cooking or burn by the time the dish has finished.

4. Mirepoix mixtures are generally not eaten, therefore they usually do not need to be peeled, only washed. For example, the parsnips only need to be washed well to remove all debris and dirt, but the peelings may stay on.

Tips & Warnings

• Look at the recipe flavor profile. Mushrooms may not be needed for a fish stock but onions and celery almost certainly need to be for good flavor. Parsnips and leeks help round out the mixture.

[acole]

on 7/20/2008 Good. Thanks for this recipe.