Mirepoix is a specific trio of vegetables; onions, carrots and celery. It is used to build a base flavour to your stocks, sauces and gravy.
There is a specific ratio (by weight) of 2:1:1 – in other words 50% Onions, 25% Carrots and 25% Celery
If you are adding them to a completed (or almost completed dish) then you will need to sauté them in some butter so they are nice and tender (but not browned) – if you are adding them to a slow cooker or pressure cooker at the start of cooking then you can add as is without sauteing them.
Portions: 2+
Ingredients
- Onions
- Carrots
- Celery
Equipment
- Cutting Board
- Knife
- Bowl
Instructions
- Dice up the vegetables in to small pieces
- If you’re adding them to a slow/pressure cooker then add them as-is, if going in to a dish that is nearly complete then saute them
- Make sure you strain the vegetables (all the flavour will have been removed so no point in keeping them)
- Bring to the boil in a saucepan and add a thickener such as a slurry of cornflour and water (I like to use Bisto gravy granules) and as this is a lamb stock/gravy I like to add a dash of mint sauce for that extra zing!
Serving Suggestion(s)
Whenever I cook things like a whole chicken, half leg of lamb or a beef joint in my pressure cooker I always add some mirepoix (without sauteing it) which makes the most incredible gravy!
