mirepoix

Mirepoix is a foundational flavor base in French cuisine, traditionally composed of diced onions, carrots, and celery sautéed to release sweetness and aroma. The classic ratio is two parts onion to one part carrot to one part celery by weight. Variations exist, and some cooks include crushed peppercorns, bay leaf, or garlic.

Two common preparations are white mirepoix and brown mirepoix. White uses light-coloured onions and gentle sweating until translucent; brown involves cooking until the vegetables brown, giving a deeper color and roasted notes.

Method: vegetables are finely diced and cooked in fat (butter, oil, or clarified butter) over low heat, stirring to prevent sticking, until soft and fragrant. Liquids are added after, or the mix is used as a base for stocks, sauces, and soups.

Uses: serves as the aromatic base for many sauces (such as velouté), stews, braises, and soups; in stocks it contributes flavor without dominating and is usually strained out after simmering.

Variations in other cuisines: soffritto or battuto in Italian cooking uses similar vegetables; the Cajun/Creole holy trinity uses onion, celery, and bell pepper; Spanish sofrito includes tomato and garlic. The concept exists in many culinary traditions.

Origin and name: mirepoix is named for the French noble family of Mirepoix, with the technique forming a staple of classical French cooking since the early modern period.

Storage: prepared in advance and kept refrigerated for several days or frozen for longer.