What You Need to Know
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.
Steps
- 1.
Matignon-stuffed tomatoes (French Provençal cuisine): Provides concentrated flavor base for stuffing
- 2.
Matignon sauce for fish (New England cuisine): Creates aromatic foundation for velouté sauce
- 3.
Matignon rice pilaf (Middle Eastern cuisine): Infuses rice with deep vegetable flavors