How to Make Mirepox – The Ultimate Flavor Base
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Mirepoix is a simple combination of carrots, onions and celery that is the backbone of flavor in many recipes. Rooted in French cooking, it provides rich and delicious depth of flavor to soups, sauces and stews. The best part is that it’s easy to prepare, and if you chop up a big batch and freeze it, you’ll have this essential flavor builder ready to go for quick cooking on busy nights.
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Why you need to make mirepoix:
What is mirepoix?
Mirepoix (pronounced meer-pwaa) is a classic French flavor base that combines onions, carrots and celery in a 2:1:1 ratio to create a flavorful foundation for cooking. This aromatic trio is gently sautéed to release its natural sweetness and enhances the flavor of soups, stews, stocks and sauces.
What you’ll need to make Mirepoix
Ingredient List
How to make mirepoix
STEP 1: Cut the vegetables into similar-sized pieces. Size can vary depending on what you are making. A good rule of thumb is to use small for sauteed dishes and larger for soups and stews.
STEP 2: Heat oil over medium to low heat. Once the oil is hot, add onion, carrots, and celery and cook for about 10 minutes until the onions are translucent and the carrots are soft.
Tips & Tricks
- Keep the heat low and cook slow to help extract the flavors and prevent browning.
- Use fresh vegetables for the best flavor.
- Chop the onions, carrots into evenly sized pieces to ensure they cook at the same rate.
- Adjust the size of the vegetables for the dish you are preparing. For soups or stews that simmer for a long time, larger chunks work best. For quicker cooking dishes like saute or risotto, use a smaller cut.
- Chop large batches and portion them into airtight containers or freezer bags.
How to use Mirepoix
Mirepoix is a starting point for so many recipes such as soups, like chicken soup or kale and sausage soup where its flavors infuse the broth.
It’s also a great base for sauces like Bolognese where it blends perfectly with tomatoes and meat to create a robust base. Or stews like this Instant Pot red wine chicken or beef stew.
Beyond the basics, mirepox shines in casseroles and risottos where it will add flavor to creamy rice. I like to add it to orzo or Israli couscous for a healthy side dish.
How to store Mirepoix
Mirepoix can be stored in an airtight container in the refrigerator for up to three days.
For longer storage, you can freeze mirepoix for up to three months. I like to freeze it in individual portions and store it in a freezer-safe container like these reusable Stasher bags, which makes it convenient—use the smaller bags and freeze in portions.
Recommended Equipment
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Buy Now → Other flavor base combinations
While mirepoix is a staple in French cooking, many other cuisines around the world use their own unique flavor bases. Here are some popular alternatives to check out:
- Sofrito (Latin American) – Onions, garlic, peppers and tomatoes cooked in oil and used in rice, beans and stews.
- Soffritto (Italian) – Onions, garlic, celery and carrots sautéed in olive oil and used in pasta sauces, risottos and soups.
- Holy Trinity (Cajun/Creole) – Onions, bell peppers and celery serving as a base for dishes like gumbo and jambalaya.
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Recipe FAQs
Yes. While onions, carrots and celery are traditional, you can adapt mirepoix to suit the recipe or your preferences. For example, you can use leeks instead of onions are parsnips in place of carrots for a twist.
The size of the vegetables depends on teh dish. Larger chunks work best for long-simmering soups and stews, while small finely diced Mirepoix is great for quick sautés, risottos, or sauces.
While 2:1:1 is a guideline, don’t be afraid to adjust based on your taste or the dish. For example, you can use more onion for a sweeter flavor or more carrot for additional earthiness.
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How to Make Mirepoix
Ingredients
- 2 cups Diced Onion
- 1 cup Diced Carrot
- 1 cup Diced Celery
- 1 tablespooon Olive Oil
Instructions
- Cut the vegetables into 1 cup Diced Carrot, 2 cups Diced Onion, and 1 cup Diced Celery
- Heat the olive oil over medium heat in a heavy skillet. Once the skillet is hot, add the onions, carrots and celery to the pan. Reduce the heat to low and cook for 10 to 15 minutes until the onions become translucent and the veggies soften.
- Use in your recipe, or cool to room temperature and store in the freezer for up to three months.
Video
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
