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La Belle Cuisine
Mirepoix:
Diced
Aromatic Vegetables
 
The Way to Cook
by Julia Child, 1994, Alfred A. Knopf
For flavoring sauces, meats and
vegetables
“The mirepoix is one of fine cooking’s great
inspirations, an all-purpose
flavor enhancer made of finely diced and
sautéed carrots and onions,
and often celery
and ham. Used in sauces, with braised vegetables like
celery, or with
chicken
breasts poached in butter, it imparts that real
‘je ne sais quoi’ of
sophistication to anything it is associated with. You
may want to triple or
quadruple the recipe,
since a mirepoix keeps nicely
in the freezer.”
For 1/4 to 1/3 cup
1/4 cup each
finely diced onions and carrots,
and celery, too, if you wish
2 tablespoons butter
1/8 teaspoon thyme
1/4 cup diced boiled ham, optional
In a small
covered saucepan, cook the diced vegetables slowly in
the
butter, adding the thyme and optional diced ham after 5 minutes;
continue
for another few minutes, until the vegetables are tender but
not browned.
Season lightly to taste, and set aside.
More Essentials:
Clarified Butter
Crème Fraîche
Egg Safety Information
Roasted Garlic
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