Cookbook:Mirepoix

Cookbook | Ingredients | Recipes

In French cuisine mirepoix is a mixture of finely diced vegetables used as a base for stocks, soups and stews. Typically it consists of two parts onion, and one part each of celery and carrot gently fried in butter or olive oil until soft. Leeks, bacon or herbs can sometimes be added.

Last modified on 20 March 2010, at 23:43