On Thu, 9 Feb 2006 08:10:02 +0100, "Pandora" >
wrote:

>> While they roasted, I chopped a mirepoix and sweated it in olive oil.
>> About 1 1/2 tablespoons each. When the mirepoix began to get a little
>> color, I added chicken stock and wine -- about a cup of each. Maybe
>> more chicken stock than that. Reduced it a lot. A lot. Then I added
>> about 1 1/2 teaspons of dijon mustard and two dashes of cayenne.
>
>What is a mirepoix?

From: http://www.foodreference.com/html/fmirepoix.html

"A mirepoix is a mixture of diced vegetables, carrots, onions and
celery (sometimes with ham or bacon), usually sauted in butter. It is
said to have been created in the 18th century by the chef of the Duc
de Levis-Mirepoix in France. Mirepoix is used to flavor stews, soups,
stocks, etc. The usual mixture is 50% onions, and 25% each carrots and
celery."

>
>I think I will make ASAP. I like the combination of taste you made.
>Thank you
>Pandora

Remember to trust your instincts about relative measurements and
proportions. Go with what seems right to you.


modom