mirepoix


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Related to mirepoix: bouquet garni

mire·poix

 (mîr-pwä′)
n.
A seasoning composed of finely diced sautéed vegetables and herbs and sometimes diced ham, bacon, or salt pork.

[After Charles Pierre Gaston François de Lévis, Duc de Mirepoix (1699-1757), French diplomat.]

mirepoix

(mɪəˈpwɑː)
n
(Cookery) a mixture of sautéed root vegetables used as a base for braising meat or for various sauces
[French, probably named in honour of C. P. G. F. de Lévis, Duke of Mirepoix, 18th-century French general]
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Contract award notice: Mastery of work for the reconstruction of the gymnasium and the rehabilitation of sports facilities, Disabled accessibility at the lyce de mirepoix (09) (
Our friend Riva begins with a mirepoix, as so many recipes do.
91) The defendant in Mirepoix argued that since the pesticide is allowed in other member-states, the French ban infringes upon Article 34 (ex 28, 30) and cannot be upheld in light of Article 36 (ex 30, 36) as a necessary protection for human health and life since the harmful effects of maleic hydrazide are uncertain.
Los Hermanos de La Salle en el siglo XVIII fundaron internados sin orientarlos a la universidad en Marsella: Mirepoix, Die, Montpellier, Angers, Mareville y Carlomagno, los tres ultimos con escolasticado superior creado por el hermano Agathon, dotados de actualizadas bibliotecas cientificas.
MARROW BONE, IMPERIAL OSETRA CAVIAR, CHIVES Serves 2 For the marrow bone: Cleaned marrow bone 500 milliliters filtered water 250 milliliters dry white wine Vegetable mirepoix 1 bay leaf White peppercorns Coriander Parsley stems For the garnish: Caviar Chives Sea salt to taste FOR THE MARROW BONE: Soak marrow bone overnight in water.
The company's vegetable kits will be featured and consist of butternut squash, Brussels sprouts, mirepoix, kabob kits and pepper strips, among others.
They are fundamental in classic cooking bases, such as French mirepoix (diced onions, celery, and carrots), Latin American sofrito (onions, garlic, and tomatoes), and Cajun holy trinity (onions, bell peppers, and celery).
Build a vegetable stock with mirepoix, a chopped vegetable base.
PULLED PORK SLIDERS (makes 8 buns) INGREDIENTS 2kg pork belly For the mirepoix (flavouring): 25ml vegetable oil 1/2 onion, peeled and quartered 1 stalk celery, halved 1/2 leek, white only, halved 1 carrot, peeled and quartered 2 cloves garlic, bashed 1 cinnamon stick 1 star anise 1/2 orange, halved 1 red chilli, halved 1/4 bunch coriander stalks 40g fresh root ginger, peeled and roughly chopped For the cooking liquor: 125ml Madeira wine 1L chicken or vegetable stock 1tbsp soy sauce 2tbsp hoisin sauce 1tbsp honey To serve: 8 brioche buns 25g stem ginger in syrup, finely sliced 1/2 Granny Smith apple, finely sliced METHOD HEAT a large pan with the vegetable oil.
Add the INGREDIENTS 2kg pork belly For the mirepoix (flavouring): 25ml vegetable oil 1/2 onion, peeled and quartered 1 stalk celery, halved 1/2 leek, white only, halved 1 carrot, peeled and quartered 2 cloves garlic, bashed 1 cinnamon stick 1 star anise 1/2 orange, halved 1 red chilli, halved 1/4 bunch coriander stalks 40g fresh root ginger, peeled and roughly chopped For the cooking liquor: 125ml Madeira wine 1L chicken or vegetable stock 1tbsp soy sauce 2tbsp hoisin sauce 1tbsp honey To serve: 8 brioche buns 25g stem ginger in syrup, finely sliced 1/2 Granny Smith apple, finely sliced METHOD HEAT a large pan with the vegetable oil.
In writing for an audience of experienced cooks, you might explain the steps in less detail and feel free to use specialized culinary terms such as mirepoix or en papillote.
Flavor Bombs come in five explosive flavors: Basil, Sage, Rosemary, Mirepoix and Soffritto that turn everyday dishes into gourmet meals.