In cooking, amatignon is amirepoix in which the ingredients are minced rather than diced, and more flavorings added.[1] Matignon, unlike mirepoix, is not a part of the food preparation itself, but is always served at the table.
Matignon is a combination of evenly diced vegetables, usually onion (and/or leek), celery, and carrot, with thyme and bay leaf, sautéed in butter over a low flame until softened and translucent ("melted" but not browned), seasoned to taste with a pinch of salt (and a pinch of sugar, if needed), and finished with a dash of white wine orMadeira.[2] The vegetarian version is referred to asmaigre ("lean"). When ham or bacon is added, it is calledgras ("fat," i.e., containing meat).[3] 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 a separate side dish in its own right.