Standard Mirepoix

Categories: Basic Recipe

Yield Information
Number of Portions: 1

 Quantity  Unit  Ingredient 
0.25  kilogram  onion  
0.125  kilogram  carrot  
0.125  kilogram  celery  

Depending on the usage, dice the mirepoix in the correct size and wash thoroughly
Brown the onions and carrots.
Add the celery and cook until soft.
For pinçage, add tomato paste and brown.

Cuisine:
"French"
Source:
"The Professional Chef"
S(Internet address):
"https://www.inkling.com/read/professional-chef-cia-9th/chapter-11/mirepoix"
Copyright:
"MG Culinary"
NOTES : The ratio is two parts onion to one part celery to one part carrot.\n1 serving is enough for 3.84 liter of stock

Prepared by: Mischa Graafmans