1) Culinary terminology 2) Food ingredient 3) French word used in English 4) Mixture with braised meat
Found on
https://www.crosswordclues.com/clue/mirepoix
(meer-PWAH) - When a recipe refers to "mirepoix" it is talking about a standard ratio of onions, carrots, and celery used in classical cooking. The ratio is 50% onion, 25% carrots, and 25% celery. Mirepoix is often used in the making of stocks and soups. Sometimes ham or bacon is added for more flavor. It is used to season sauces, stews,...
Found on
http://whatscookingamerica.net/Glossary/M.htm
A mixture of vegetables, 2 parts onions, 1 part celery, 1 part carrots and may also contain leeks and mushrooms in which case the amount of onions would be decreased. It's used as a seasoning and flavor enhancer for the sauce that be made from it and the pan drippings.
Found on
http://www.encyclo.co.uk/local/21216
Diced vegetables and bacon cooked in butter, as a base for braising meat.
Found on
http://www.encyclo.co.uk/local/21220
A mixture of chopped onion, carrot, and celery used to flavor stocks and soups. Ham or bacon are sometimes added to a mirepoix, depending on the specific preparation.
Found on
http://www.encyclo.co.uk/local/22282
a selection of chopped diced vegetables to flavour soups, sauces, casseroles or stocks. usually onion, celery and carrot
Found on
http://www.encyclo.co.uk/visitor-contributions.php
cubes of carrots and onions or mixed vegetables, usually used in braising to boost the flavor of a meat dish.
Found on
http://www.patriciawells.com/glossary/
cubes of carrots and onions, or mixed vegetables in braising for flavor
Found on
http://www.slowtrav.com/france/restaurants/glossary.htm
A mixture of braising vegetables.
Found on
https://findlayfoods.com/dictionary-of-french-cooking-terms
No exact match found.
