A little love letter
Dear mirepoix oil,
You are the least glamorous thing in my pantry, and probably the most important. Carrot, celery and onion, the trio that quietly starts half the soups and sauces in the world, slowly steeped in rapeseed oil until all their sweetness and depth ends up in one golden jar.
You don't look like much. But a spoonful over roasted vegetables, swirled into a soup at the very end, or tossed through a bowl of pasta, and suddenly there's a savory warmth that nobody can name and everyone notices.
You're the backstage crew of my kitchen. Never on the poster, never taking a bow. Still, every dish that tastes like it simmered for hours owes you one.
Let’s make this piece of happinessxo, Kimberly
saved you a seatUp close
Mirepoix Oil
Carrot, celery and onion gently cooked in oil and strained. The base of so many soups, now as an oil. Drizzle it over soups, potatoes or bread.
Hi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
blend
Peel the carrot and onion, roughly chop them and the celery and put everything into a blender. Pour in the oil and blend on the highest setting until only tiny pieces are left. The finer it is, the more color and flavor end up in the oil.cook out the water
Pour everything into a medium pot and heat it over medium heat to around 100°C. Let it simmer there, stirring now and then, until it stops sizzling, about 20 minutes. That's the sign all the water from the vegetables has evaporated. The more water in there, the longer it takes. Keep the heat at medium, nothing should brown.cool
Optional: for a stronger flavor, take the pot off the heat and let it sit for 30 minutes. Then set the pot in a bowl of ice water and stir until the oil is almost cold.strain
Pour the oil through a fine-mesh sieve to catch the coarse bits.filter
Line a second sieve with a coffee filter, set it over a bowl and pour in the oil. Let it drip through on its own, plan at least 30 minutes. The more tiny bits are left, the longer it takes. Don't press it, or the oil turns cloudy.bottle
Pour the oil into a clean bottle. Store in the refrigerator for up to one week.Pairings
What is mirepoix?
Why does it cook longer than herb oils?
How long does mirepoix oil keep?
Can I make it without a thermometer?
Tell me how it went
A little love letter
Dear mirepoix oil,
You are the least glamorous thing in my pantry, and probably the most important. Carrot, celery and onion, the trio that quietly starts half the soups and sauces in the world, slowly steeped in rapeseed oil until all their sweetness and depth ends up in one golden jar.
You don't look like much. But a spoonful over roasted vegetables, swirled into a soup at the very end, or tossed through a bowl of pasta, and suddenly there's a savory warmth that nobody can name and everyone notices.
You're the backstage crew of my kitchen. Never on the poster, never taking a bow. Still, every dish that tastes like it simmered for hours owes you one.
Let’s make this piece of happinessxo, Kimberly
saved you a seatUp close
Mirepoix Oil
Carrot, celery and onion gently cooked in oil and strained. The base of so many soups, now as an oil. Drizzle it over soups, potatoes or bread.
that’s meHi, I’m Kimberly. The kitchen is my happy place, and everything that turns out really good there ends up here. Including the little tricks I’d usually only tell my friends. more about me
