Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / White Mirepoix Recipe
    Lost? Site Map

    White Mirepoix

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Julesong's Note:

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    pound m ...

    Units: US | Metric

    Directions:

    1. 1
      Cut the vegetables into the appropriate size based on the cooking time of the dish (see note below).
    2. 2
      Makes 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).
    3. 3
      Note 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.
    4. 4
      Beef: stock in about 15-20 hours.
    5. 5
      Pork: stock in about 12-15 hours.
    6. 6
      Chicken: stock in about 5-7 hours.
    7. 7
      Vegetable: stock in about 2-4 hours.
    8. 8
      Fish: stock in about 45 minutes.

    Ratings & Reviews:

    Advertisement

    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
    86%
    Total Fat 0.9 g
    1%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 129.3 mg
    5%
    Total Carbohydrate 50.4 g
    16%
    Dietary Fiber 11.3 g
    45%
    Sugars 16.7 g
    67%
    Protein 5.1 g
    10%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites