Aromatics for Stock

Stocks are typically cooked with “aromatics”—a collection of vegetables, herbs, and spices designed to contribute to a balanced, neutral flavor. (In the case of vegetable stocks, the aromatics are the total of the solids used to prepare the stock.) The choice of aromatics may vary depending on the end use of the stock. However, certain vegetables—onions, carrots, and celery—are classic. This combination is called mirepoix in French cuisine, a term also used by Italian chefs. The traditional proportion of onions, carrots, and celery in a mirepoix is 50:25:25. Garlic, fennel, leeks, and mushrooms may be included in the mix, too.