Mirepoix is the French name for a combination of onions, carrots, and celery (either common Pascal celery or celeriac). Mirepoix, either raw, roasted or sautéed with butter, is the flavor base for a wide number of dishes, such as stocks, soups, stews and sauces.
These three ingredients are commonly referred to as aromatics. Similar such combinations, both in and out of the French culinary repertoire, may include leeks, parsnips, garlic, tomatoes, shallots, mushrooms, bell peppers, chilies, and ginger.
Traditionally, the ratio for mirepoix is 2:1:1 of onions, celery, and carrots. The ratio for bones to mirepoix for stock is 10:1. Note that these ratios are for the weight of the ingredients, not the volume. When making a white stock, or fond blanc, parsnips are used instead of carrots to maintain the pale color.
Matt: WRONG
Record: 124-98
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