Mirepoix is rough cut celery, onions and carrots.
You may use the whole vegetable, or the peelings and trim from another recipe.
Take your chef knife and rough cut the celery, onion, and carrots.
You don’t need to peel the vegetables
Add some fresh garlic for additional flavor.
You may also use leeks which are a type of onion
Make sure to wash the leeks carefully after you slice them
because they have a lot of places for dirt to hide.
Start the stock by heating butter or vegetable oil in a large stock pot,
add the vegetables and cook until they soften a little.
For the aromatic herbs and spices I’m using fresh thyme and oregano, add it to the pot…
Add water to cover the vegetables….
You may use dried herbs instead, and make what is called a bouquet garni,
To make a bouquet garni, take a coffee filter and add some dried thyme, oregano and peppercorns.
Tie it with a string around the filter to make a pouch… Submerge the pouch in the liquid.
Then tie the other end of the string to the handle of the pot. We can remove it later, kinda like a tea bag
If you don’t have string you can substitute a twist tie…
Mirepoix is the backbone of a great stock
whether it’s beef, chicken, pork, veal, lobster, shrimp or seafood
Black Pepper Corns
Black pepper corns
1 teaspoon each