mirepoix

English

Etymology

Borrowed from French mirepoix, named after Charles-Pierre-Gaston François de Lévis, duc de Lévis-Mirepoix.

Noun

mirepoix (uncountable)

  1. A combination of diced onions, carrots, celery and herbs sautéed in oil or butter as used in French cooking.
    • 1877, Eneas Sweetland Dallas, Kettner's Book of the Table‎:
      The Mirepoix is from this moment complete.
    • 1910, American Cookery‎, volume 14:
      Trim off superfluous fat, rub over the outside of the meat with salt and flour, and set it upon the mirepoix.
    • 2011, Modern Batch Cookery‎, The Culinary Institute of America, page 34:
      Classic seasoning combinations include mirepoix, matignon, marinades, oignon piqué, and oignon brûlé.
  2. (figuratively) mixture
    • 2016 december, Adam Chandler, “What If Consumers Just Want to Buy Junk Food?”, in The Atlantic‎:
      To this mirepoix of contradictory news, add another Pew survey from earlier this month, which found that 54 percent of respondents said they believe that Americans are seeking out more-healthy food than they did 20 years ago—even though they are eating less healthfully than they did in that same timeframe.

Synonyms

Translations

French

Etymology

Decapitalization of Mirepoix; Named after Charles-Pierre-Gaston François de Lévis, duc de Lévis-Mirepoix

Noun

mirepoix m, f (uncountable)

  1. (food) mirepoix
  2. (food) A bouillon, broth, or soup, made from mirepoix

Descendants

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