Mirepoix

Mirepoix is the classical French aromatic base made from onion, carrot and celery, cut into pieces and cooked to flavour stocks, soups, sauces, braises and other preparations. A common traditional ratio is two parts onion to one part carrot and one part celery by weight, although the proportions can be adjusted to suit the dish.

Cut size and cooking time

The size of the cut depends on how long the mirepoix will cook and whether it will be strained out. Large pieces are suitable for long-simmered stocks; smaller dice release flavour more quickly in sauces and shorter preparations.

Variations

• White mirepoix: a pale aromatic base that commonly uses onion, leek and celery, without carrot, for white stocks and certain fish preparations.
• Matignon: a related aromatic garnish in which vegetables are generally cut more neatly and may be served with the finished dish.
• Cajun holy trinity: onion, celery and green bell pepper.
• Italian soffritto: a related aromatic base that commonly uses onion, carrot and celery, often finely chopped and cooked in fat.

How to use mirepoix

Mirepoix may be sweated gently in fat or roasted for a brown stock, depending on the recipe. It contributes aroma and background flavour rather than being the principal ingredient.

Chef’s tip: Match the cut size to the cooking time. Do not over-brown mirepoix for a white stock or fish fumet where a pale, clean flavour is required.

Key distinction: Mirepoix is a French aromatic combination; the holy trinity and soffritto are related regional preparations with different ingredient choices and traditions.