Monday, 20 September 2010



One of the most important components in french cooking is mirepoix. A classic french mirepoix is composed of a 2:1:1 ratio of onions to carrots to celery.

Sometimes carrot is substituted with leek, then its referred to as 'white' mirepoix.
Mirepoix, wither raw, roasted or sauteed with butter, is the flavor base for a wide number of dishes, such as stocks, soups, stews and sauces.

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