Name: Mirepoix
Cook time: 15 min
Total time: 15 min
Ingredients: 20 gram butter; 1 carrot (70g), diced; 1 onion (80g), diced; 1 stalk celery (150g), trimmed, diced; 50 gram speck, diced; 1 sprig fresh thyme; 1/3 cup (80ml) dry white wine

Mirepoix

Invented in the 18th century by the Duc of Levis-Mirepoix, mirepoix has since become a classic preparation of French cooking.

Makes 1 Cup

Cook

15M

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Ingredients

20 gram butter

1 carrot (70g), diced

1 onion (80g), diced

1 stalk celery (150g), trimmed, diced

50 gram speck, diced

1 sprig fresh thyme

1/3 cup (80ml) dry white wine

Method

1.Melt butter in large saucepan; cook carrot, onion, celery, speck and thyme until vegetables soften. Season to taste. Stir in wine; cook until nearly evaporated.

This is the aromatic base for stews, soups and sauces. There are many recipes (with or without speck, adding a little leek) but the main thing is that all the vegetables (and speck if using) are coarsely diced (around 1cm/½-inch cubes) and that the ratio of mirepoix to meat, if using in a stew, is around 1 to 10.
Note

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Ingredients

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