Traditional Mirepoix

A wooden cutting board with broccoli
The Mirepoix
1 onion
1 carrot
1 stalk of celery
1 tbsp of olive oil
Heat olive oil to medium in a pan
Add onion, carrot and celery to the pan, reduce heat to low and cook for about 10 – 15 minutes or until the veggies are softened & aromatic occasionally stir to prevent over-browning
Mirepoix can be frozen by dividing it into labeled bags and stored flat in the freezer
It can be diced small or pureed in a food processor for added texture
Recommended ratio 1:1:1 or for an alternative 3:2:1 can be used as a general guideline:
• For sautéed recipes- small (¼-inch to ½-inch)
• For soups and stews- medium size (½-inch to 1-inch)
• For stock, broth, or blended soups- large (1-2 inches)

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