White Mirepoix

Julesong's Note:

Chef Gabriel Claycamp's recipe for white mirepoix. Classically, mixepoix is used in stocks to enhance flavor, aroma, and balance. A white stock is made by simmering chicken or beef bones, vegetables, and aromatics in water. The stock remains relatively colorless during the cooking process. Please note that this is not a recipe designed to make stock, itself, but rather just introduces white mirepoix basics. Recipe posted with permission.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Yield: 1 pound m ...

• ¼ lb chopped onion
• ¼ lb chopped leek
• ¼ lb chopped celery
• ¼ lb chopped peeled parsnip
• 1⁄8; lb mushroom , trimmings approx weight (optional)

Directions:

1. Cut the vegetables into the appropriate size based on the cooking time of the dish (see note below).
2. Makes just over 1 pound of mirepoix, and there should be 1 pound of mirepoix to each gallon of stock you're making (with the exception of vegetable stock, which uses 4 pounds).
3. Note on vegetable cut sizes: for pork and beef use 3- inch chunks; for chicken, use large dice; for vegetable use small dice; for fish use minced.
4. Beef: stock in about 15-20 hours.
5. Pork: stock in about 12-15 hours.
6. Chicken: stock in about 5-7 hours.
7. Vegetable: stock in about 2-4 hours.
8. Fish: stock in about 45 minutes.