Monday, February 18, 2013

Definition: Mirepoix


Pronounced meer-PWAH. 

A culinary preparation created in the 18th century by the cook of the Duc de Levis-Mirepoix, a French field marshal and ambassador of Louis XV.  It consists of a mixture of diced vegetables (carrot, onion, celery);  raw ham or lean bacon is added when the preparation is au gras (with meat).

A mirepoix is used to enhance the flavors of meat, game and fish, in the preparation of sauces, and as a garnish for dishes.

When a mirepoix is used in braised or pot-roasted dishes, it should be simmered gently in a covered pan until all the vegetables are very tender and can impart their flavor to the dish.

Source:  Larousse Gastronomique

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