Final Answer:
The ratio for White Mirepoix is 2 parts onion, 2 parts celery, and 1 part carrot (by volume).
Step-by-step explanation:
Mirepoix is a combination of vegetables used as a base for many dishes in French cuisine. Traditional Mirepoix consists of two parts onion, one part carrot, and one part celery (by weight). However, in some cases, such as when making white sauces or soups, the celery is omitted to create what is known as White Mirepoix.
White Mirepoix is made by substituting the celery with an equal volume of onion and carrot. This results in a ratio of 2 parts onion and 1 part carrot (by volume). The reason for this substitution is that celery has a strong flavor that can overpower the delicate flavors of white sauces and soups. By omitting the celery and increasing the amount of onion and carrot, the resulting dish has a milder flavor that complements the other ingredients better.
The ratio of 2:2:1 (onion:carrot:celery) for traditional Mirepoix was developed to provide a balance of sweetness, acidity, and bitterness in the final dish. Onions are sweet and acidic, carrots are sweet, and celery is bitter. By combining these vegetables in equal weights, the resulting Mirepoix has a balanced flavor profile.
In White Mirepoix, the ratio of 2:1 (onion:carrot) is still balanced but with less bitterness due to the absence of celery. This makes White Mirepoix an excellent choice for dishes where a milder flavor is desired or where celery would not be appropriate, such as creamy sauces or purees.
In summary, White Mirepoix is a variation of traditional Mirepoix that omits celery and replaces it with an equal volume of onion and carrot. This results in a milder flavor profile that is well-suited for white sauces and soups where celery would not be appropriate. The ratio of 2:1 (onion:carrot) for White Mirepoix provides a balanced flavor profile that is both sweet and mildly acidic.