Matignon (cuisine)
Encyclopedia
In cooking, a matignon is a mirepoix
in which the ingredients are minced rather than diced, and more flavorings added. Matignon, unlike mirepoix, is not a part of the food preparation per se, but is always served at the table.
. The vegetarian version is referred to as "maigre"; when ham or bacon is added it is called "gras" (with meat). Frequently the vegetables serve as a bed on which to cook meat, poultry, and fish dishes; or as a stuffing; but sometimes the Matignon is served as separate side dish in its own right.
Mirepoix (cuisine)
A mirepoix is a combination of celery , onions, and carrots. Mirepoix, either raw, roasted or sautéed with butter, is the flavor base for a wide number of dishes, such as stocks, soups, stews and sauces...
in which the ingredients are minced rather than diced, and more flavorings added. Matignon, unlike mirepoix, is not a part of the food preparation per se, but is always served at the table.
Ingredients
Matignon is a combination of minced vegetables, usually onion (and/or leek), celery, and carrot, with a sprig of thyme and half a bay leaf, sautéed in butter over a low flame until softened and translucent ("melted" but not browned), seasoned to taste with a pinch of salt (and a pinch of sugar, if needed), and finished with a dash of white wine or MadeiraMadeira wine
Madeira is a fortified Portuguese wine made in the Madeira Islands. Some wines produced in small quantities in California and Texas are also referred to as "Madeira", or "Madera", although those wines do not conform to the EU PDO regulations...
. The vegetarian version is referred to as "maigre"; when ham or bacon is added it is called "gras" (with meat). Frequently the vegetables serve as a bed on which to cook meat, poultry, and fish dishes; or as a stuffing; but sometimes the Matignon is served as separate side dish in its own right.