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Cuts

Mirepoix

mirepoix

Mirepoix is an aromatic vegetable mixture made by roughly chopping onion, carrot, and celery, usually in a 2:1:1 ratio, and combining them. It is added during cooking to give a base flavor to stocks, sauces, and soups; the size of the cut can range from coarse to fine depending on the cooking time.

Where It’s Used

“Chop the onion, carrot, and celery into a mirepoix and add them to the stock.”

Glossary

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C
Karsilastirma

Concassé

Concassé is a cutting technique in which tomatoes, usually peeled and seeded, are coarsely chopped into small, irregular pieces. The term derives from a French verb meaning “to crush” or “to break roughly,” and it is often used in sauce and soup bases. The same term can also be used for ingredients other than tomatoes, such as hazelnuts.
M
Benzer

Matignon

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.
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