Matignon (cuisine)


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 itself, but is always served at the table.

Ingredients

Matignon is a combination of minced vegetables, usually onion, celery, and carrot, with thyme and bay leaf, sautéed in butter over a low flame until softened and translucent, seasoned to taste with a pinch of salt, and finished with a dash of white wine or Madeira. The vegetarian version is referred to as maigre. When ham or bacon is added, it is called gras. 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.