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A mirepoix ( ; (:miʁˈpwa)) is a roughly chopped vegetable cut, usually a mixture of onions, carrots, and celery (either common pascal celery or celeriac); the traditional ratio is two parts onions, one part carrots, and one part celery.〔 Mirepoix, raw, roasted or sautéed with butter or olive oil, is the flavor base for a wide variety of dishes, such as stocks, soups, stews and sauces. Similar flavor bases include the Italian ''soffritto'', the Spanish ''sofrito'', from Portuguese-speaking nations ''refogado'' (braised onions, garlic and tomato), the German ''Suppengrün'' (leeks, carrots and celeriac), the Polish ''włoszczyzna'' (leeks, carrots, celery root and parsley root), the U.S. Cajun and Creole ''holy trinity'' (onions, celery and bell peppers), and the French ''duxelles'' (onions, shallots, and mushrooms, sauteed in butter). ==History== Though the cooking technique is probably older, the term ''mirepoix'' dates from the 18th century and derives, as do many other appellations in French cuisine,〔(Jean Vitaux, "Peut-on écrire l’histoire de la gastronomie?" ) (French)〕 from the aristocratic employer of the cook credited with establishing and stabilizing it: in this case,〔(''Petit lexique culinaire'' ) (French)〕 Charles-Pierre-Gaston François de Lévis, duc de Lévis-Mirepoix (1699–1757), French field marshal and ambassador and a member of the noble family of Lévis, lords of Mirepoix in Languedoc since the 11th century.〔French Wikipedia: Maison de Lévis.〕 According to Pierre Larousse (quoted in the ''Oxford Companion to Food''), the unfortunate Duke of Mirepoix was "an incompetent and mediocre individual...who owed his vast fortune to the affection Louis XV felt toward his wife and who had but one claim to fame: he gave his name to a sauce made of all kinds of meat and a variety of seasonings": The term is not encountered regularly in French culinary texts until the 19th century, so it is difficult to know what a dish ''à la mirepoix'' was like in 18th-century France. Beauvilliers,〔See subsection, "Dining Out", a history of the restaurant, in wikipedia entry for French cuisine.〕 for instance, in 1814, gives a short recipe for a Sauce à la Mirepoix which is a buttery, wine-laced stock garnished with an aromatic mixture of carrots, onions, and a bouquet garni. Carême, in the 1830s, gives a similar recipe, calling it simply Mire-poix; and, by the mid-19th century, Gouffé refers to a mirepoix as "a term in use for such a long time that I do not hesitate to use it here". His mirepoix is listed among essences and, indeed, is a meaty concoction (laced with two bottles of Madeira!), which, like all other essences, was used to enrich many a classic sauce. By the end of the 19th century, the mirepoix had taken on its modern meaning and Joseph Favre in his ''Dictionnaire universel de cuisine'' (c. 1895, reprinted 1978) uses the term to describe a mixture of ham, carrots, onions, and herbs used as an aromatic condiment when making sauces or braising meat.〔Alan Davidson, ''Oxford Companion to Food'' (Oxford: Oxford University Press, 1999), p. 509.〕 The matignon〔 is very similar to the mirepoix, except that the matignon is designed to be brought to the table and eaten with the dish or alone as a side dish. According to the 1938 ''Larousse Gastronomique'', a mirepoix may be prepared "''au gras''" (with meat) or "''au maigre''" ("lean").〔Since the seventeenth century, recipe books in France had been organized so readers could plan meals in accordance with prescribed days for fasting according to the Roman Catholic liturgical calendar. See ( Sean Takats, ''The Expert Cook in Enlightenment France'' (Baltimore, Maryland: Johns Hopkins University Press) p. 110. )〕 ''Mirepoix au maigre'' is sometimes called a ''brunoise''〔''Larousse Gastronomique'', Montagné, Prosper, and Gottschalk, eds., introduction by A. Escoffier and Philéas Gilbert (Paris: Librerie Larousse, 1938), p. 690.〕 (though strictly speaking this term more accurately merely designates the technique of cutting into ''small dice'' with a knife). A ''mirepoix au gras'' contains diced ham or pork belly as an additional ingredient. Similar combinations, both in and out of the French culinary repertoire, may include leeks, parsnips, garlic, tomatoes, shallots, mushrooms, bell peppers, chilies, and ginger, according to the requirements of the regional cuisine or the instructions of the particular chef or recipe.〔The 1938 Larousse (op. cit) recommends the addition of thyme and powdered bay leaf to the ''mirepoix au maigre'', for example.〕 The analogous ''soffritto'' (frequently containing parsley) is the basis for many traditional dishes in classic Italian cuisine, and the ''sofrito'' serves a similar purpose in Spanish cuisines. In Cajun and Creole cuisine, a mirepoix or (jocularly so-called) "holy trinity" is a combination of onions, celery and bell peppers. Traditionally, the weight ratio for mirepoix is 2:1:1 of onions, celery, and carrots; the ratio for bones to mirepoix for stock is 10:1. When making a white stock, or ''fond blanc'', parsnips are used instead of carrots to maintain the pale color. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Mirepoix (cuisine)」の詳細全文を読む スポンサード リンク
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