Servings: persons
Mirepoix
The French essential base that can be used for sauces, soups, and stews. Here, I have Gorm Wisweh's version, used in his Sauce Espagnole (one of the 5 French mother sauces).
Equipment
- Cutting Board
- Knife
- Frying Pan
Ingredients
- 50 gram Bacon I use my own dry-salted version
- 1 pcs. Carrots
- 1 pcs. Shallots
- 1 clove Garlic
- 1 pcs. Celery Stalks
- 50 gram Celery
- Butter or oil, for frying
Instructions
- Cut everything into very small dice; it can take some time.
- Sauté the bacon cubes in butter or oil over medium heat (7 out of 14 on my stove). It takes about ten minutes. They should not brown, just release their fat.
- Add everything else and let it simmer for 10-15 minutes, stirring regularly. It should not brown, but just soften.
- Let it cool, and it is now ready to be used in sauces, soups, or stews that can benefit from a bit of depth in flavor and something to bite into.