Mirepoix is a mixture of aromatic vegetables used as a flavor base for stocks, soups, sauces, stews, braises, and many other savory dishes. The classic French combination is onion, carrot, and celery.
Classic proportion
A common proportion is 2 parts onion, 1 part carrot, and 1 part celery. Exact amounts can be adjusted to suit the dish.
How to prepare it
- Cut the vegetables into evenly sized pieces so they cook at the same rate.
- For quick-cooking dishes, use a small dice. For long-simmered stocks and braises, use larger pieces.
- Cook gently in butter or oil to soften the vegetables without much color, or brown them when a deeper roasted flavor is desired.
Common variations
- White mirepoix: Onion or leek, celery, and parsnip or mushroom; carrot is omitted to keep the preparation pale.
- Holy trinity: Onion, celery, and bell pepper, commonly used in Louisiana cooking.
- Sofrito or soffritto: Regional aromatic mixtures whose ingredients vary by cuisine.
Cooking tip
Mirepoix is usually strained out of a stock or sauce, but it may remain in rustic soups, stews, and braises.