French Mirepoix

Saturday 16 May 2009 | Posted by Kishi | French Cooking

Arbitrariness is good. So here’s to that…

Do you know what mirepoix is??

No I am not talking about the city of Mirepoix in France…

Its simple as the word itself…its onions celery and carrots diced small in equal and uniform size. Call it the foreign land ka “tadka” 🙂

Trust French to come up with such terms. Nevertheless, this “divine trinity” is an indispensable ingredient in dozens, if not hundreds, of traditional French dishes, they use this assortment in every form, from raw, sauté to roast and then it becomes the base for soups, and sauces. Name it and its there in French cuisine.

You know like our Indian tadka- onions, tomato, ginger, garlic and chillies, French use these as aromatic. I think every cuisine has its own version of it. I know in Cajun cooking the carrots are replaced by bell peppers.

Amounts: Onions: carrots: celery
Ratio: 2 : 1 : 1

And your notion was that French cooking was hard….

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