Mirepoix
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.
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READY IN: 15mins
YIELD: 1 pound mirepoix
UNITS: US
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.