Aromatic Garden
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La Belle Cuisine - More Essentials

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Mirepoix

“What is literature compared with cooking?
The one is shadow, the other is substance.”
~ E. V. Lucas

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The Onions
Renoir
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Mirepoix: Diced Aromatic Vegetables


The Way to Cook
© 1989 by Julia Child (A Borzoi Book published by Alfred A. Knopf, Inc.)

For flavoring sauces, meats and vegetables

“The mirepoix is one of fine cooking’s great inspirations, an all-purpose flavor enhancer made of finely diced and sautéed carrots and onions, and often celery
and ham. Used in sauces, with braised vegetables like celery, or with chicken
breasts poached in butter, it imparts that real ‘je ne sais quoi’ of sophistication to anything it is associated with. You may want to triple or quadruple the recipe,
since a mirepoix keeps nicely in the freezer.”

For 1/4 to 1/3 cup

1/4 cup each finely diced onions and carrots,
and celery, too, if you wish
2 tablespoons butter
1/8 teaspoon thyme
1/4 cup diced boiled ham, optional

In a small covered saucepan, cook the diced vegetables slowly in the
butter, adding the thyme and optional diced ham after 5 minutes; continue
for another few minutes, until the vegetables are tender but not browned. Season lightly to taste, and set aside.