Mirepoix
Mirepoix (pronunciation: meer-PWAH)
Mirepoix is a culinary term that refers to a combination of diced vegetables, typically onions, carrots, and celery. It is used as a base for many dishes in classical French cuisine.
Etymology
The term "Mirepoix" is derived from the French town of Mirepoix, Ariege, where it is believed to have originated. The term was first used in the 18th century and is named after Charles-Pierre-Gaston François de Lévis, duc de Lévis-Mirepoix, who was a French aristocrat and diplomat during the reign of Louis XV.
Usage
Mirepoix is used as a flavor base for a wide variety of dishes, including soups, stews, and sauces. The vegetables are typically sautéed in butter or oil before being added to the main dish. The ratio of vegetables in a traditional mirepoix is two parts onions, one part carrots, and one part celery.
Related Terms
- Bouquet garni: A bundle of herbs usually tied together with string and mainly used to prepare soup, stock, and various stews. The bouquet is boiled with the other ingredients, but is removed prior to consumption.
- Soffritto: An Italian term referring to the sautéed vegetables that form the base of many Italian dishes. It is similar to mirepoix, but often includes garlic and may use different types of fat for sautéing.
- Holy Trinity (cuisine): A term used in Cajun and Creole cuisine to refer to a base of diced bell peppers, onions, and celery. It is similar to mirepoix, but reflects the different culinary traditions of Louisiana.
External links
- Medical encyclopedia article on Mirepoix
- Wikipedia's article - Mirepoix
This WikiMD dictionary article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski