"Mirepoix" Example Sentences
1. The mirepoix of carrots, onions, and celery added the perfect flavor to the soup.
2. Without the classic mirepoix, the dish lacked depth of flavor.
3. The chef meticulously chopped the mirepoix vegetables into tiny pieces.
4. The sauce started with a base of mirepoix and tomato paste.
5. I always start my spaghetti sauce with a mirepoix of onions, garlic, and carrots.
6. The mirepoix was sautéed until it was soft and fragrant.
7. The rich flavor of the beef stew came from the perfectly cooked mirepoix.
8. The chef added a pinch of thyme to the mirepoix for a little extra flavor.
9. The mirepoix was a key ingredient in the French onion soup.
10. Cooking the mirepoix slowly and carefully creates a depth of flavor that can't be replicated by shortcuts.
11. The mirepoix added a delicious sweetness to the dish.
12. The aroma of the cooking mirepoix filled the kitchen.
13. The perfect mirepoix is crucial to many French dishes.
14. A well-made mirepoix sets the foundation for a successful meal.
15. The addition of the mirepoix transformed the bland chicken broth into a flavorful soup.
16. The chef used a food processor to quickly chop the mirepoix.
17. The mirepoix was braised until it was caramelized and full of flavor.
18. The mirepoix was seasoned with salt, pepper, and bay leaves.
19. The flavor of the risotto was refined by using a mirepoix of shallots, celery, and carrots.
20. The traditional mirepoix consists of onions, celery, and carrots.
21. The mirepoix was the secret to the delicious vegetable stock.
22. The mirepoix was added to the pan after the meat was seared to deglaze the pan.
23. The vegetables in the mirepoix were diced to the same size for even cooking.
24. The mirepoix was cooked until it was tender and translucent.
25. The mirepoix of leeks, onions, and carrots added a unique flavor to the dish.
26. Mirepoix is an essential part of many classic French recipes.
27. The mirepoix was simmered in white wine before adding it to the dish.
28. The perfect mirepoix takes time and patience to prepare.
29. The heartwarming flavor of the beef stew came from the aromatic mirepoix.
30. The mirepoix was the foundation for the robust flavor of the chicken casserole.
Common Phases
Chop onions, carrots, and celery into small, uniform pieces; Saute
mirepoix in butter or oil until softened; Add
mirepoix to soups, stews, and braises for added flavor; Use
mirepoix as a base for sauces and gravies; Add garlic and herbs to
mirepoix for extra complexity.