White mirepoix is a pale aromatic vegetable mixture used to flavour white stocks, fish fumet, veloutés and other preparations where a clear or light colour is desired. It commonly contains onion, leek and celery, with mushroom or parsnip sometimes added. Carrot is generally omitted because its colour can tint the finished liquid.
The exact proportions depend on the recipe and the ingredient being flavoured. Vegetables are cut into suitable pieces and gently sweated or added directly to the stock according to the method. Avoid browning when the objective is a pale, clean flavour and appearance.
Chef’s tip: Keep the cut size appropriate to the cooking time. A long-simmered stock can use larger pieces; a quick fumet benefits from smaller, evenly cut aromatics. Sweat gently and do not allow the vegetables to take on colour.
Key distinction: White mirepoix is designed to add aromatic flavour without noticeably darkening the preparation. A standard mirepoix commonly includes carrot and is used when a deeper colour is acceptable.
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