mirepoix

[prettygoodword]

mirepoix (mir-PWAH) - n., a mixture of diced vegetables, such as carrots, celery, and onions, plus herbs, and sometimes ham or bacon cooked at low heat in oil or butter.


Mirepoix is the flavor base for many dishes in French cooking (much as sauteed or stir-fried onions are in mine). It is named after Gaston-Pierre-Charles de Lévis-Lomagne, duc de Mirepoix (1699–1757), whose name is often shortened to Gaston de Lévis, duc de Mirepoix, an ambassador of Louis XV, but exactly what his connection is, dictionaries don't mention, and I'm too tired this morning to dig further.

---L.

Comments

[prettygoodword]

(Seriously, if a recipe doesn't start with "saute the onion" I feel like things are getting off on the wrong foot.)

[ranunculus]

In principle I agree, however I am allergic to onion. This recently discovered tragedy has altered my cooking a great deal. Mind you I still sometimes eat small amounts of things with onions in them, but always with consequences.

[prettygoodword]

:sad puppy face:

[minoanmiss]

I am soooooooooooooooooooooooooo sorry omg.

I have cooked for someone who hated onions. I have a few suggestions if you would like depending on the severity and spread of the allergy.

[dhampyresa]

whose name is often shortened to Gaston de Lévis, duc de Mirepoix
Can't imagine why.

[prettygoodword]

It is a mystery.

[ranunculus]

I'd love to have some more recipes!
We should probably take any more discussion over to either your journal or mine. I'll make a post.