White Mirepoix 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

White Mirepoix image

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.

Ingredients

1/4 lb chopped onion
1/4 lb chopped leek
1/4 lb chopped celery
1/4 lb chopped peeled parsnip
1/8 lb mushroom, trimmings approx weight (optional)

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