I’m taking a break from sauces this week to bring you something that you’ll run into pretty often if you spend any time reading about sauces. You’ve quite likely cooked it many times before but maybe didn’t know it had a name. If you’ve ever chopped a medley of onions, carrots and celery, either to put in a salad or to sauté in preparation for making soup, stew or sauce, you’ve made a mirepoix.
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