When should you sweat mirepoix, and when should you sauté it?

The ingredients of mirepoix are consistently described as onion, carrot and celery in a 2:1:1 ratio, but there isn't much consistency advice on how to cook it. Most recipes I've found say to sauté it, while most articles I've found on mirepoix itself recommend sweating it. What determines whether you sweat or sauté mirepoix?

Best Answer

There are no real doneness rules on mirepoix per se (even raw is used in some dishes). However, the recipe designer may say sweat versus sauté to give an indication of colour and flavour depth to match the 'headliner' of the dish (usually the meat).

Although not a rule, you may generally see sweat used more for lighter meats like fish and fowl and sauté for darker and gamier meat like beef and lamb.

That way a darker and more browned mirepoix will not overwhelm say a delicate fish (both in colour and taste).

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Should mirepoix be sautÃ©ed?

A common, quick way to cook mirepoix is to brown the onions and carrots together on medium-high heat (saut\xe9) and then add the celery, cooking until soft. This develops a deeper flavor profile, and is especially delicious in soups.

Why do we sautÃ© sweat the mirepoix?

Sweating helps to draw out moisture from the aromatics and weaken and soften the cell walls. Once the aromatics are translucent, which is easiest to see in the onions, you can add more ingredients and continue with the recipe knowing that you've given the aromatics a head start in cooking and drawing out flavors.

Should I brown mirepoix?

It is also crucial to caramelize the mirepoix, making sure not to burn it, but cooked to a deep brown color.

Do you cook mirepoix before meat?

Chop your vegetables roughly into similar size, then add them to a pan on medium-low heat with oil or butter and cook until aromatic. If you are using your mirepoix for a meat dish, sear the meat first so you can cook the mirepoix in the fat and browned bits for more flavour.

Mirepoix Explained - What is Mirepoix? How To Use It

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