Mirepoix – Definition

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[mihr-PWAH] A mixture of diced carrots, onions, celery and herbs sauteed in butter. Sometimes ham or bacon is added. Mirepoix is used to season sauces, soups and stews, as well as for a bed on which to braise foods, usually meats or fish. A white mirepoix omits the carrots and often incorporates mushrooms and/or parsnips.

Espagnole Sauce – Definition

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[ehs-pah-NYOHI] A rich, reduced brown stock containing herbs, tomato puree or fresh tomatoes and a mirepoix of browned vegetables, all thickened by brown roux. Espagnole is one of the four original “mother sauces”.

(Or as I like to refer to them: OGMS, Original gansta’ mother sauces.)