Best 3 White Mirepoix Recipes
White mirepoix is a classic French culinary technique involving the preparation of a mixture of finely diced vegetables, typically comprising onions, celery, and carrots, that forms the flavorful base of various culinary creations. Its name, derived from the French term "mirepoix," acknowledges its significance as a foundational element in enriching the flavors of soups, stews, sauces, and other delectable dishes. Beyond its culinary applications, white mirepoix holds cultural and historical significance, having been employed in French cooking for centuries, contributing to the country's renowned gastronomy and leaving an indelible mark on global cuisine.
Let's cook with our recipes!
WHITE MIREPOIX
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.
Provided by Julesong
Categories Clear Soup
Time 15m
Yield 1 pound mirepoix, approx
Number Of Ingredients 5
Steps:
- 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.
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.
Provided by Julesong
Categories Stocks
Time 15m
Yield 1 pound mirepoix
Number Of Ingredients 3
Steps:
- 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.
BRAISED CHICKEN BREASTS IN TASTY MIREPOIX RAGOUT
A very flavorful, chicken dish that my friends rave about. Serve over halved baked potatoes, using the sauce as a gravy for the potato and the chicken. Can also be served over pasta noodles.
Provided by Gordon
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 2h25m
Yield 6
Number Of Ingredients 12
Steps:
- Season chicken breasts with salt and pepper, then dredge in flour until completely coated. Heat 2 tablespoons oil in a Dutch oven and fry breasts until lightly browned, about 5 minutes on each side. Remove chicken from pan and set aside.
- Add remaining tablespoon of oil to the pan and saute the onions for 2 minutes. Stir in the celery and carrots and cook for about one more minute. Season with garlic, bay leaves, thyme and salt and pepper to taste. Cook for another minute.
- Deglaze the pot with white wine, stirring until nothing is stuck to the pan, then pour in the chicken broth. Simmer for 90 minutes.
- Return the chicken breasts to the pan and simmer for an additional 30 minutes. The mixture should reduce considerably by this time so check frequently to see that the chicken is covered. Spoon baste if necessary. The ragout should have a stew like consistency when finished.
Nutrition Facts : Calories 314 calories, Carbohydrate 26.4 g, Cholesterol 53.1 mg, Fat 9 g, Fiber 2.6 g, Protein 22.9 g, SaturatedFat 1.3 g, Sodium 1559.5 mg, Sugar 6.3 g
Tips:
- Choose fresh, high-quality vegetables. This will ensure the best flavor and nutritional value.
- Cut the vegetables into even-sized pieces. This will help them cook evenly.
- Use a heavy-bottomed pot or Dutch oven. This will help to prevent the vegetables from sticking and burning.
- Sauté the vegetables over medium heat until they are softened. Do not overcrowd the pot, or the vegetables will steam instead of sautéing.
- Add liquid to the pot, such as water, broth, or wine. This will help to create a flavorful sauce.
- Season the vegetables with salt, pepper, and other herbs and spices. This will help to enhance the flavor.
- Bring the liquid to a boil, then reduce heat and simmer the vegetables until they are tender. This can take anywhere from 15 minutes to an hour, depending on the vegetables.
- Serve the vegetables immediately or store them in the refrigerator for later use.
Conclusion:
White mirepoix is a versatile ingredient that can be used in a variety of dishes, from soups and stews to casseroles and stir-fries. It is a great way to add flavor and nutrition to your meals. With a little planning and preparation, you can easily make white mirepoix at home. So next time you're looking for a way to add flavor to your cooking, reach for white mirepoix. You won't be disappointed.
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