Mirepoix à la Bordelaise (Fine Mirepoix)

Ingredients

• 125 grams carrot, red part
• 125 grams onion
• 30 grams parsley stems
• 1 pinch thyme, powdered
• 1 pinch bay leaf, powdered
• 50 grams butter

Instructions

1. Cut the carrot (red part), onion, and parsley stems into extremely fine brunoise (small, uniform cubes).
2. Combine the cut vegetables with the powdered thyme and bay leaf.
3. Place the mixture in a small saucepan with the butter and braise gently (étuver) until completely cooked through.
4. Transfer to a small terrine. Press the mirepoix firmly with the back of a fork to compress it evenly.
5. Cover with a round of buttered parchment paper and store in reserve (keep for future use).
6. Note: For an even finer mirepoix, the vegetables may be minced instead of diced. If minced, press the ingredients firmly in a corner of a kitchen towel to extract the vegetable liquid (eau de végétation); this moisture will not evaporate during the braising and could cause mold or fermentation if the mirepoix is stored for an extended time.