Mirepoix

Recipe by Julesong
READY IN: 15mins
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Cut the vegetables into the appropriate size based on the cooking time of the dish (see note below).
  • Makes 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 approx 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.