I remember the time when one could go to a local store and buy ‘Mirepoix’ already prepared. However, somewhere in time, many folks forgot the joys of cooking and the pleasure of making something extraordinary! As everyone knows, making something really special takes some time.
Although my ‘Mirepoix’ might seem like a recipe for ‘Mantignon’ (meaning that I add some pork fat and cooked down)… it’s the results that count! As a good ol pirate might say: here’s a few ‘guidelines:’
1) Mirepoix imparts a wonderful flavor to certain dishes… but it is an ‘extender’ as well… a kind of renaissance man’s ‘hamburger helper’.
2) The general proportions of Mirepoix are : 2 parts Onion, 1 part Celery and 1 part Carrots.
3) I like to dice my veggies incredibly small. This allows them to cook faster, give off more flavor and be less intrusive in the final product. I also add finely crushed garlic about 1/2 part (many folks protest garlic, but cooked in this manner they hardly know it’s there… except that everything tastes really good!).
4) In a sauce, Mirepoix needs to be precooked ( until the onions are clear). I may help it along by microwaving the mixture before I saute it!
5) MY PREFERENCE: Normally, I sneak a little bacon in many of my recipes ( just as one might use a chicken stock in a soup) and this leaves me with a pan of hot bacon fat. Into the hot fat, I introduce my Mirepoix which glistens as it cooks beautifully and quickly!
Hope this helps!
Roger Freberg