Mire Poix
Mire poix is a basic combination of foundational flavors that is used in all kinds of stuff.Mire poix is a basic combination of foundational flavors that is used in all kinds of stuff. Most commonly mire poix is used as a foundation for all stock--chicken, beef, and fish. You can make variations to the basic mix to suit your own needs or tastes. For example when I make a fish stock I will add fennel to the mire poix mix.
Procedure
For about one pound of mire poix
- 8 celery stalks
- 8 large carrots
- 3 medium white onions
Chop up the celery, carrots, and onions into uniform sizes. You can make them slighly larger if they are going to cook for a long time like in a beef stock. Or cut them a little smaller if the are going to cook fast like in a fish stock. Mire poix can also be roasted to bring out additional flavor.
I try to stay within a 3/4 of an inch to 1/4 inch chop depending upon what I am using the mire poix for.We just want to extract as much flavor as possible from the vegetables in the time we have for cooiing them.