Classic Mirepoix Recipe
A classic French mirepoix is the secret to rich soups, stews and more. It uses a strict 2:1:1 ratio of diced onions, carrots, and celery. Follow this precise recipe with sweating and deglzing techniques to build a professional foundation for all your favorite dishes.
Equipment
- 1 cutting board
- 1 knife
- 1 large skillet or dutch oven
Ingredients
- 1 cup yellow onion, finely diced
- ½ cup carrots, finally diced
- ½ cup celery, finally diced
- 1 tablespoon butter
- ¼ cup dry wine*
Instructions
- Sweat. In a large skillet, heat 1 tablespoon butter or oil. Add 1 cup yellow onion, finely diced . Let them sweat for about 4 to 5 minutes until they just begin to soften and release their moisture. . Add ½ cup carrots, finally diced and ½ cup celery, finally diced. Continue cooking over low to medium heat, stirring occasionally, for 10–15 minutes, until the vegetables are soft, onions translucent. Avoid browning.
- Degalze. Increase the heat to medium-high. Pour ¼ cup of wine or verjus (or your zero-proof vinegar and broth mixture) directly into the pan. The pan should immediately hiss and release a cloud of steam. Using a flat wooden spoon, firmly scrape up all the sticky, caramelized bits (the fond) from the bottom of the pot. Let the liquid aggressively bubble and reduce by half until it forms a thick glaze coating the vegetables (about 1 to 2 minutes).
- Use to make the dish. Use immediately as a flavor base for soups, stews, sauces or store it for later. Mirepoix will keep in the fridge for 3-4 days or can be frozen up to 3 months.
Notes
Dry white wine for poultry, vegetable soups, cream sauces. alternative White Verjus or white wine vinegar mixed with chicken stock.
Dry red wine for Beef stews, rich tomato braises. Alternative: pomegranate juice.
Nutrition
Serving: 1tablespoonCalories: 33kcalCarbohydrates: 3.6gProtein: 0.4gFat: 0.9gSodium: 13mgFiber: 0.9gSugar: 1.7g
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