Dehydrated Blends–Classic French Mirepoix


A combination of chopped carrots, celery, and onions used to add flavor and aroma to stocks, sauces, soups and other foods.


Mirepoix is the French culinary term for a combination of diced carrots, onions and celery sautéed in butter and used as an aromatic base to flavor sauces, soups and stews. Even a small amount can significantly contribute to the overall flavor of a finished dish. I have found a dehydrated blend of this mixture is a great way to start any dish and quickly flavor my meals.

Typically the classic French Mirepoix  consists of two parts onion, and one part each of celery and carrot gently fried in butter or olive oil until soft. Leeks, bacon or herbs can sometimes be added when cooking or sautéing.

It’s important to dice the vegetables as uniformly as possible to ensure even cooking. The size of the dice can vary according to overall cooking time of the dish for which it is intended. For the celery, rehydration works better if it is diced and steamed until knife-tender before dehydrating.

The little extra time it takes to introduce a base of aromatic vegetables to your finished dishes can make a world of difference in the overall depth of flavor.

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To Make the Basic Version

my-mirepoix-mixThe standard mirepoix recipe calls for two parts onion to one part each celery and carrot. I dice all vegetables with my Vidalia Onion chopper and dehydrate my vegetables at 125°F/50°C until all vegetables are crispy.

Ingredients
1-1/2 cups dried onions, diced
3/4 cup dried celery, diced
3/4 cup dried carrot, diced

Directions

  1. Mix in a 2-quart Mason jar; shake thoroughly until well combined.
  2. Store in a cool, dry place for up to 1 year.

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Techniques for Using Mirepoix Blend

To Sauté for Starter Flavoring

  1. Measure mirepoix mixture into a bowl or French Press. Add hot water to cover dehydrated vegetables.
  2. Cover and allow to stand until rehydrated, about 1/2 hour.
  3. Cook the vegetables in butter or olive oil over a relatively low heat until they start to give off their juices and the onion turns translucent. This is called sweating.
  4. If you cover your pan during cooking, the process is then called smothered.
  5. Blend and sauté for 5-6 minutes, stirring constantly.

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To Make a Rich Sauce/Gravy

  1. Measure mirepoix mixture into a bowl or French Press. Add hot water to cover dehydrated vegetables.
  2. Cover and allow to stand until rehydrated, approximately 1/2 hour.
  3. Start your mirepoix and cook until the vegetables begin to brown.
  4. Continue cooking until it softens and celery color becomes a brighter green.
  5. Blend and sauté for 5-6 minutes, stirring constantly.
  6. Stir in a small amount of tomato paste and cook until the entire mixture develops a rich brown color. This technique is referred to as pincage.
  7. For white sauces, leeks are generally substituted for the carrot.

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To Make a Meat Stock/Meat Broth/Meat Flavoring

  1. Measure Mirepoix Blend into the stock pot, approximately 2 tablespoons per cup of boiling water.
  2. Cook until meat is done. If using for stock or broth, strain off the mirepoix for a clear stock.

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To Add to Soups or Stews

Simply add the Mirepoix Blend to your soup or stew as it cooks.

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White Mirepoix

If you want a colorless stock, you can make a “white mirepoix” by substituting parsnips, mushroom trimmings, or both, for the carrots.

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Mirepoix Powder

Mirepoix Powder is a delicious base for herb/spice blends, meat rubs, flavored salts, or saltless blends. It will add depth and richness to any seasoning you choose.

Makes approximately 1/4 cup (enough to fill a standard spice shaker)

Ingredients
1/2 cup dried onions, diced
1/4 cup dried celery, diced
1/4 cup dried carrot, diced

Directions

  1. Add ingredients to a mortar and pestle bowl, high powdered blender, or coffee grinder and grind to a fine powder.
  2. Store in a 4-ounce container or spice shaker in a cool, dry place for up to 6 months.

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Examples of dishes using a Mirepoix Blend base:

  • Chicken ‘n’ Dumplings
  • Roast Turkey Soup
  • Short Rib and Barley Stew
  • Hearty Winter Vegetable Soup
  • Chicken Stock
  • Pasta Sauce
  • Chicken or Beef Noodle Soup

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2 thoughts on “Dehydrated Blends–Classic French Mirepoix

  1. BatSheva says:

    I dehydrated diced carrots once. THEY were cut pretty evenly since I used a dicing machine to do it. Still they dehydrated very unevenly. Many were burned. Would it have worked better if I had steamed them first?. WOULD this recipe dehydraye better if the carrots, onions and celery were first cooked?

    1. Admin says:

      I often steam my vegetables until knife tender to make for faster rehydration, especially for “instant” meals.

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