Archives: Glossary Terms

mirepoix (“mir-PWAH”) Sometimes called the ‘Holy Trinity’ of French ingredients, this is the basis of many sauces in classic French cooking. Diced onion, celery, and carrot.

mise en place (“MEEZ ahn plahs”) Often referred to in shortened format,  ‘mise’ refers to properly measured, prepped and laid out ingredients, ready for cooking.

roux (“ROO”) A base made up of flour and fat (usually butter) used in sauces and gravies to make them thick and creamy.

sauté (“saw-TAY”) Cooking method when ingredients are quickly fried in a small amount of hot oil.

sommelier (“saw-muh-LYEY”) A wine steward — a trained expert on all things wine, including food pairing. Sometimes referred to in the shortened format, “somm.”