This is Chef Gabriel Claycamp's (of Culinary Communion) recipe for basic mirepoix. Classically, mixepoix is used in stocks to enhance flavor, aroma, and balance, and is a mixture of 50% onion, 25% carrot, and 25% celery. Stock is a flavored liquid made by simmering roasted bones and aromatics in water. Please note that this is not a recipe designed to make stock, itself, but rather just introduces mirepoix basics. Recipe posted with permission.
My Private Note
pound m ...
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- 1Cut the vegetables into the appropriate size based on the cooking time of the dish (see note below).
- 2Makes 1 pound of mirepoix, and there should be 1 pound of mirepoix to each gallon of stock you're making (with the exception of vegetable stock, which uses 4 pounds).
- 3Note on vegetable cut sizes: for pork and beef use approx 3-inch chunks; for chicken, use large dice; for vegetable use small dice; for fish use minced.
- 4Beef: stock in about 15-20 hours.
- 5Pork: stock in about 12-15 hours.
- 6Chicken: stock in about 5-7 hours.
- 7Vegetable: stock in about 2-4 hours.
- 8Fish: stock in about 45 minutes.
Nutritional Facts for Mirepoix
Serving Size: 1 (454 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 157.8
- Calories from Fat 5
- Total Fat 0.6 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 176.0 mg
- Total Carbohydrate 37.2 g
- Dietary Fiber 8.1 g
- Sugars 16.9 g
- Protein 3.9 g