Mirepoix

Want to add big flavor to soups, stews and sauces? Try mirepoix, the French mix of aromatic vegetables that’s been used for centuries! This simple, ages-old technique adds a intrigue and depth in flavor to foods of all kinds. While it founds fancy, all you need are three simple ingredients and 10 minutes. Here’s more about mire poix and how to whip one up in your kitchen.

Mirepoix definition

Mirepoix is a mix of diced celery, carrot and onion to flavor soups, stews, braises, stocks, sauces and more. Sautéing the aromatic vegetables adds depth of flavor to soups and sauces without making them taste like any specific ingredient. The classic mirepoix ratio is 2 parts onion to 1 part celery and carrot, when measured by weight. The term mirepoix comes from the chef who created it, the chef de cuisine of the Duke of Lévis-Mirepoix, a French aristocrat in the 18th century. The technique came into popular use by the 19th century and is now used in broadly in many types of cuisines. There are also several variations on the concept, the most closely related being:

Mirepoix (French): Onion, celery, carrot Holy Trinity (Cajun): Onion, celery, bell pepper Soffritto (Italian): Onion, celery, carrot Sofrito (Spanish): Onion, garlic, bell pepper, tomato

Ingredients in mirepoix

Mirepoix is a mix of celery, carrot and onion, with a ratio of 2 parts onion to 1 part each celery and carrot (by weight). Here’s how it translates into whole ingredients:

1 medium yellow onion: 1 ½ cups small diced or 300 g 2 medium carrots: 1 cup small diced or 150 g 2 celery stalks: 1 cup small diced or 150 g

How to make it!

Want to make a mirepoix as the base for a soup or sauce? This simple technique doesn’t even require a formal recipe. Use the ingredient ratio above and then follow these steps:

Ways to use mirepoix

You’ll notice that many soups start with sautéing celery, carrot and onion: and that’s no accident. Mirepoix is used to flavor many types of foods, the most popular being soup. You can use the mirepoix recipe below to make a pot of soup that serves 4 to 6 people. Or, make the recipe and use it to flavor various foods like:

Soups Stews Broth Sauces Braises Seafood Chicken

Storage info

Mirepoix can be made in advance and either refrigerated or frozen. Store refrigerated for 3 to 4 days, or frozen in a sealed freezer safe container for up to 3 months (follow the instructions for freezing here).

Recipes that use mirepoix

Want to make a soup recipe starring this aromatic base? Here are a few ideas:

Try Classic Bean Soup or White Bean Soup Opt for Vegetable Soup, Chickpea Rice Soup, Red Lentil Soup, Mushroom Soup, or Sweet Potato Soup Go for Hearty Lentil Stew Simmer up cozy Braised Vegetables