intention is to sweeten rather than caramelize them. Mirepoix is a long-standing part of French cuisine and is the flavor base for a wide variety of dishes...

The holy trinity is the Cajun and Louisiana Creole variant of mirepoix; traditional mirepoix is two parts onions, one part carrots, and one part celery,...

Louisiana Creole cuisines. Roughly diced and combined in cooking, the method is similar to the use of the mirepoix in traditional French cuisine which blends...

essentially similar to the Spanish sofrito. Food portal Tempering (spices) Mirepoix Sauce Salsa Holy trinity Sofrito (stew) Epis Andrews, Colman (2005) [Originally...

In French cuisine, the mother sauces (French: sauces mères), also known as grandes sauces in French, are a group of sauces upon which many other sauces –...

The cuisine of the Southern United States encompasses diverse food traditions of several subregions, including cuisine of Southeastern Native American...

was established in Languedoc as Seigneurs of Mirepoix, Ariège since the 11th century. His chef de cuisine established the sautéed three vegetables that...

seafood, or vegetables in water or wine, often for an extended period. Mirepoix or other aromatics may be added for more flavor. Traditionally, stock is...

sometimes called sauce au poivre, is a peppery sauce in French cuisine. It is made of a cooked mirepoix thickened with flour and moistened with wine and a little...

from onomatopoeia: dzānnu (झान्नु) in Nepali Food portal Sofrito Mirepoix (cuisine) Holy trinity (cooking) List of cooking techniques Sautéing "The Crackling...

School, a Catholic school in Cambridge, Massachusetts, USA Matignon (cuisine), a mirepoix in which the ingredients are minced rather than diced and more flavourings...

Puerto Rican cuisine consists of the cooking style and traditional dishes original to Puerto Rico. It has been primarily a fusion influenced by the ancestors...

It is located between Mirepoix and Foix and sits in the midst of a vast agricultural area. The region features a robust cuisine including cassoulet and...

a matignon is a mirepoix in which the ingredients are minced rather than diced, and more flavorings added. Matignon, unlike mirepoix, is not a part of...

April 2013. "All About Truffles: Black Truffles from Perigord, France". MirePoix. 2004–2011. Retrieved 8 April 2013. Chisholm, Hugh, ed. (1911). "Périgord" ...

West African cuisine encompasses a diverse range of foods that are split between its 16 countries. In West Africa, many families grow and raise their...

The cuisine of Wisconsin is a type of Midwestern cuisine found throughout the state of Wisconsin in the United States of America. Known as "America's Dairyland"...

minced carrots, onions, and celeries with ham stewed in butter and Madeira Mirepoix – similar to Matignon but diced (cf. minced) with or without ham (or with...

or Geneva sauce is a type of French brown sauce made from fish fumet, mirepoix, red wine, and butter, usually accompanying fatty fishes such as trout...

Haipai cuisine (Chinese: 海派西餐; pinyin: hǎipài xīcān; Wade–Giles: hai3-p'ai4 hsi1-ts'an4) is a Western-style cooking that is unique to Shanghai, China...

Auguste Escoffier named it as one of the five sauces at the core of France's cuisine. "Espagnole" is the French for "Spanish". Many French sauces have names...

whole chicken pan-roasted with white wine, lemon juice, fresh thyme and mirepoix. In Spain, a similar dish, pollo al romero con limón y piñones also includes...

Clam chowder is any of several chowder soups in American cuisine containing clams. In addition to clams, common ingredients include diced potatoes, salt...

foods in Haitian cuisine. Some refer to it as a pesto sauce. It is also known as epise and zepis. It is essential for Haitian cuisine. Epis has Taino and...

Chinese cooking, much like the mirepoix (celery, onions, and carrots) in French cuisine or the holy trinity in Cajun cuisine. The white part of scallion...

smothering process. Often the meat is cooked with the Cajun holy trinity, a mirepoix variant of onions, bell peppers, and celery in roughly equal quantities...

veal stock sauce. Genevoise sauce - A brown sauce made with fish fumet, mirepoix, red wine, and butter usually accompanied with fish. Gribiche – Mayonnaise...

pieces of red meat that are first seared or browned, before a browned mirepoix and sometimes browned flour, stock and wine are added. Baeckeoffe, a potato...

court bouillon is made from water, salt, white wine, vegetable aromatics (mirepoix of carrot, onion, and celery), and flavored with bouquet garni and black...

A consommé is made by adding a mixture of ground meats, together with mirepoix (a combination of carrots, celery, and onion), tomatoes, and egg whites...