Definitions for "Mirepoix"
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A mixture of diced vegetables, sautéed in butter to form a base for many sauces, soups and stews.
a preparation of onions, carrots, and ham or bacon added to a sauce to enhance the flavor
( meer-pwa) A combination of vegetables used in flavoring dishes. Traditional mirepoix consists of 50% onion, 25% celery and 25% carrots; a white mirepoix (used in light colored dishes) consists of 60% onions and 40% celery. Top of glossary.
Roughly cut onion, carrots and celery used for flavoring sauces or soups.
a traditional flavouring mixture in French cooking, consisting of two parts chopped onion to one part each chopped carrot and celery, used in stocks, soups, stews, etc.
mihr-PWAH] A mixture of diced carrots, onions, celery, and herbs sautéed in butter. Mirepoix is used in almost all soups, sauces, and stews as a base flavor. It is also used as a bed to braise meats, poultry and fish.
onions, carrots, celery, and herbs sautéed in butter
A mixture of diced carrots, onions and celery used to season sauces, soups and stews, as well as for a bed on which to braise foods, usually meat or fish.
a mixture of diced carrot, celery, and onion (or leek ), with some herbs that is used to flavor stocks , soups and stews , and often does not make it into the finished dish
a mixture of diced vegetables, carrots, onions and celery
a mixture of finely chopped vegetables, typically onion, carrot, and celery, fried in butter and used for flavouring stews and other meat dishes, as a base for sauces, and as a garnish
Pronounced meer-ep-pwa. Mirepoix refers to rough cut vegetables. Usually carrot, celery and onion (may include leeks) in equal proportions. The size of the cut is dependant on the use.
A mix of vegetables, usually onions, celery and carrots, that is pan seared and used for flavoring in stocks, soups and sauces.
A soup or casserole base of chopped onion, celery and carrots. It can also contain ham or bacon.
the classic base for stocks and soups. It traditionally consists of onion, celery, and carrot.
A mixture of diced carrots, onions, celery, and herbs sauteed in butter. Mirepoix is used to season sauces, soups, and stews. It is also used as a bed to braise meats and fish.
a mixture of dices vegetables used in soups or as garnishes.
This mixture of chopped onion, celery and carrot is a classic flavoring base for soups and stocks. Generally the mix is 50% onion and 25% each celery and carrot; in a white mirepoix parsnips replace the carrot and mushrooms and leeks may be used as well. Some chefs add onion skins to mirepoix used for brown sauce. Mirepoix vegetables do not need to be peeled, since they are used for flavor, not appearance (and are generally strained out of the finished stock). If the stockÂ's cooking time is brief, the vegetables should be finely chopped so that the maximum flavor can be extracted in the shortest amount of time. For long-simmering stocks, the vegetables can be chopped into large pieces.
A mixture of rough cut or diced vegetables, herbs and spices used for flavoring.
A French term for a mixture of chopped vegetables, usually including celery, carrots, and onions used to flavor sauces, stock and meats when roasting or braising.
A combination of diced carrots, onions, celery and herbs cooked in butter; used to flavor a wide range of dishes.
A combination of chopped aromatic vegetables - usually two parts onion, one part carrot, and one part celery - used to flavor stocks, soups braises, and stews.
A mixture of chopped onion, carrot, and celery used to flavor stocks and soups. Ham or bacon are sometimes added to a mirepoix, depending on the specific preparation.
cubes of carrots and onions or mixed vegetables, usually used in braising to boost the flavor of a meat dish.
The French word for aromatic or flavoring vegetables, used frequently when making stock, soups or sauces. A brown mirepoix (which will be browned in hot oil before being used) consists of 2 parts onion, 1 part carrot and 1 part celery (measured roughly by volume). A white mirepoix (generally added raw or lightly cooked in oil without browning) consists of 1 part onion and 1 part celery.
A dice of carrots, onions and celery used to improve the flavour of sauces , as a garnish and in braised and pot roasted dishes. Named after the Duc de Lévis-Mirepoix, created by his chef
Mirepoix is the French name for a combination of onions, carrots and celery (either common Pascal celery or celeriac). Mirepoix, either raw, roasted or sautéed with butter, is the flavor base for a wide number of dishes, such as soups, stews and sauces.