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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References in periodicals archive ?
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 mirepoix ingredients and brown well.
Grouping commands between the towns of Caumont, Crampagna, Ferrieres, Lavelanet, Lorp-Sentaraille, Mirepoix, Prat-Bonrepaux, St.
9 The River and has teamed up with the Mirepoix Cooking School at Holiday Market to celebrate.
Spread some of the Dijon mustard onto the filet and place it back into the pan with the mirepoix.
Slow cooked in a dark roux (a thickening agent) with holy trinity - onions, bell peppers and Mirepoix (a mixture of chopped celery, onions and carrots sauteed with butter), it had a strong flavour of the grilled chicken and the sausage chunks in it, served with 'jazzman' rice and chopped green onions.
Rare is the young poet these days who doesn't dice our wired world into a baseline mirepoix.
The creamy celeriac and roasted fennel played a super supporting role and the little ramekin of oxtail crumble, a symphony of rich, braised meat, mirepoix of carrot, topped with a rich oaty lid was a triumph.
STEP 1) In a large container marinate the beef ribs with the mirepoix (carrot, onion, and celery), red wine, corn oil, black pepper, herbs, and cumin powder for 24 hours.
Just as much French cuisine starts with a mirepoix, a combination of celery, onions and carrots, Creole and Cajun cuisines are often based on celery, onions and bell peppers, a combination known as the Holy Trinity.
mirepoix (carrots, onions and celery, finely diced) 1/2 cup tomato paste 1/2 cup garlic, chopped Oil for cooking In a large braising pan, brown ribs in oil and set aside.