Chef Gabriel Claycamp's recipe for white mirepoix. Classically, mixepoix is used in stocks to enhance flavor, aroma, and balance. A white stock is made by simmering chicken or beef bones, vegetables, and aromatics in water. The stock remains relatively colorless during the cooking process. Please note that this is not a recipe designed to make stock, itself, but rather just introduces white mirepoix basics. Recipe posted with permission.
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- 1Cut the vegetables into the appropriate size based on the cooking time of the dish (see note below).
- 2Makes just over 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 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.
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Nutritional Facts for White Mirepoix
Serving Size: 1 (511 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 218.0
- Calories from Fat 8
- Total Fat 0.9 g
- Saturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 129.3 mg
- Total Carbohydrate 50.4 g
- Dietary Fiber 11.3 g
- Sugars 16.7 g
- Protein 5.1 g