Matignon is a vegetable mixture made by cutting carrot, onion, and celery into smaller, more uniform pieces than mirepoix, then gently sweating them in butter. Unlike mirepoix, it is generally cooked until tender and fine enough to be served as a garnish with the dish. Some recipes enrich it with ham.
Where It’s Used
“Cut the vegetables matignon-style and sweat them gently in butter.”
Cooking Tip
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