Prep 15 mins
Cook 0 mins
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.
- 1⁄4 lb chopped onion
- 1⁄4 lb chopped leek
- 1⁄4 lb chopped celery
- 1⁄4 lb chopped peeled parsnip
- 1⁄8 lb mushroom, trimmings approx weight (optional)
- Cut the vegetables into the appropriate size based on the cooking time of the dish (see note below).
- 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).
- 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.
- Beef: stock in about 15-20 hours.
- Pork: stock in about 12-15 hours.
- Chicken: stock in about 5-7 hours.
- Vegetable: stock in about 2-4 hours.
- Fish: stock in about 45 minutes.