Matignon (cuisine)

In cooking, a matignon is a mirepoix in which the ingredients are minced rather than diced, and more flavorings added.^[1] 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 Madeira.^[2] 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.

Notes

1. ^ Rombauer, Irma S.; Marion Rombauer Becker, Ethan Becker (2006). "Mirepoix". Joy of Cooking. Scribner. p. 998. ISBN 9780743246262. 
2. ^ Montagné, Prosper; and Gottschalk, eds., Larousse Gastronomique. Introduction by A. Escoffier and Philéas Gilbert (Paris: Librerie Larousse, 1938) pp. 42–43.

External links

• Matignon at The Food Time-Line