“How-To” Cooking – Making a Mirepoix

The French term, mirepoix (pronounced “meer pwah”) is a group of aromatics that are used to season and flavor sauces, stocks, soups, and other foods. Mirepoix is also referred to as the “Holy Trinity” by many chefs around the world and it consists of finely diced carrots, onions, and celery that are sautéed in butter.

Typically the ratio for a mirepoix is 2 parts onion to 1 part celery and 1 part carrot according to weight. (Example: 1 pound of mirepoix would be 8 oz of onion, 4 oz of celery, and 4 oz of carrot) Since a mirepoix does not have to be exact down to the last ounce it can also be measured by volume to make it easier for the home cook. (Example: 2 cups onions, 1 cup celery, 1 cup carrot)

To make a mirepoix, brown the onions and carrots together over medium heat until nice and brown, then add in the celery and cook until soft.



“How-To” Cooking – Reducing

Reducing is a method in which a liquid is simmered or boiled until the quantity has decreased, the flavor becomes concentrated and the liquid thickened. Typical reductions include braising liquids, stocks, wine, and even balsamic vinegar.

To make a simple reduction

  • Add wine or stock to the pan after removing the sauteed meat
  • Stir over medium high heat, scraping up all of the browned bits on the bottom of the pan. Continue to stir until the liquid has reduced down to about half and thickened
  • Pour the reduced sauce over the meat or strain first for a smoother reduction, then serve