White Mirepoix

Name: White Mirepoix
Ingredients: 1/4 lb chopped onion; 1/4 lb chopped leek; 1/4 lb chopped celery; 1/4 lb chopped peeled parsnip; 1/8 lb mushroom, trimmings approx weight (optional)

5 ingredients

8 steps

Ingredients

1/4 lb chopped onion
1/4 lb chopped leek
1/4 lb chopped celery
1/4 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.