Aromatic Flavoring Combination Guidelines from Culinary Fundamentals

Aromatic Flavoring Combination Guidelines

Source: Culinary Fundamentals  Pg 283
Copyright: Prentice Hall

(Each recipe is enough to flavor about 1 gallon of finished product.)

Yield	Standard Sachet d’Espices	Standard Bouquet Garni	Mirepoix
	1 sachet	1 bouquet	1 pound
Onion	-	-	8 oz, diced
Carrot	-	-	4 oz, diced
Celery	-	4 oz, whole stalk	4 oz, diced
Leek	-	2 or 3 leaves	-
Parsnips	-	-	-
Mushroom	-	-	-
Bacon or Raw Ham	-	-	-
Parsley	3 or 4 Stems	3 or 4 stems	-
Thyme	½ tsp dried leaves	1 fresh sprig	-
Bay Leaf	1 leaf	1 leaf	-
Peppercorns	½ tsp, cracked	-	-
Garlic	1 clove, crushed (optional)	-	-
Yield	White Mirepoix	Matigon
	1 pound	1 pound
Onion	4 oz, diced	2 oz, small dice
Carrot	-	4 oz, small dice
Celery	4 oz, diced	4 oz, small dice
Leek	4 oz, diced	2 oz, small dice
Parsnips	4 oz, diced	-
Mushroom	2 oz, trimmings (optional)	2 oz, small dice (optional)
Bacon or Raw Ham	-	2 oz, small dice
Parsley	-	-
Thyme	-	-
Bay Leaf	-	-
Peppercorns	-	-
Garlic	-	-

           White Mirepoix

·         Used to flavor white stocks and soups that should have a pale ivory or white color.

·         Parsnips replace carrots.

·         Leeks can replace some or all of the onions.

Matigon (math-in-YOHN)

·         Includes onions, carrots, celery, and raw ham cut into uniform dice.

·         Mushrooms and assorted herbs and spices may be added as desired.

·         Sweat in butter and deglaze with wine.

·         Since matigon is added to a dish both as a flavoring and as a garnish, it is not strained out of the dish. It is sometimes called edible mirepoix.

Cajun Trinity

·         Made up of a combination of onions, celery, and green pepper.

·         Used in many Louisiana Creole and Cajun dishes, such as gumbo.

Battuto (bah-TOOT-oh)

·         Includes olive oil or chopped lard, pancetta, or fatback, with garlic, onions, parsley, carrots, celery, and/or green peppers.

·         Used in Italian soups, sauces, stews, and meat dishes.

·         Once sautéed, a battuto becomes known as a soffritto.

Mirepoix will add a distinct aroma to a dish, even if the cut up vegetables are simply added to the pot as it simmers. But sweating, smothering, or browning (pincage) them in fat significantly changes the flavor.