Mirepoix au gras
© Denzil Green
Mirepoix au gras is a combination in classical French cooking of uncooked vegetables and meat used as a flavouring component for dishes.
The usual proportion was 1/2 onions, 1/4 celery, 1/4 carrots, along with a small amount of a salty meat, such as a bacon or cured fat.
It was largely meant to be used with meat dishes.
Sometimes it would be added cooked first before adding it to a recipe; other times it would be added raw and cooked along with other ingredients in the recipe.
- Dice fine if using in a recipe that cooks quickly; as a fine dice, they also become part of the sauce and help to make it thicker;
- Dice medium for stocks;
- Dice large for soups and stews.
Mirepoix is pronounced “mir pwah”; “gras” is pronounced “grah.”