Mirepoix

Mirepoix (a diced aromatic foundation) teaches one rule before all others: the size of the cut must suit the time in the pot. Coarse dice endure a long braise and release their flavor slowly; fine dice belong to a sauce or shorter cooking. Mince these ingredients and you move toward Matignon. The word carries the technique.

The classical kitchen assumed prep hands cutting fresh mirepoix for several stockpots and a saucier who chose the dice for each preparation. The home equivalent is a sharp knife, one cutting board, and a two-quart batch portioned for the freezer. The quantity and storage have changed because one cook doesn't need a brigade tray every morning. The constituents and the defining dice remain. One cook, one stove, one evening.

Pork gives the mixture depth, whether fresh or lightly salted belly, with ham as the source's other choice. It may be omitted when the receiving dish needs delicacy, particularly a pale sauce, fish preparation, or wine marinade. Before the knife touches an onion, decide how long this mirepoix will cook. That decision is the dish.