Feb 19, 2013
Achieving big flavour in your soups, stews and gravies is a lot like building a house. You must start with a good foundation. And one of the best ways to do it this is by mastering a mirepoix, the classic French trio of onions, carrots and celery that's used for building flavour and a technique you'll see often in Stefano's recipes.
While there are many variations, it usually goes something like this: dice your onions, celery and carrots into pieces of roughly equal sizes, whatever amount the recipe calls for. Garlic and herbs are sometimes added for extra kick. Gently sweat the veggies in oil on medium-high heat for about 5 minutes before adding the liquid. By coaxing out their flavour, you'll have a solid foundation for a truly fantastic dish.
Now that you can identify a mirepoix, you'll start to see how useful it is in many of Stefano's recipes. Here are a few to start and get you quickly building flavour: