Mirepoix

Mirepoix (French mirepoix) is a classic aromatic base of French cuisine, a mixture of diced vegetables slowly sweated in fat to lend deep flavour and aroma to stocks, sauces, soups, and stews. The traditional proportion is two parts onion, one carrot, and one celery.

The size of the cut depends on the cooking time of the dish: for long braising the vegetables are cut larger, for quick sauces finer. The aim of sweating is not to brown but to gently “perspire” the vegetables, releasing their sweetness and aromas without caramelising. Mirepoix is rarely served on its own: it is a flavour foundation that later dissolves into the dish, giving it its full body. There are many variations of this base in different cuisines: the Italian soffritto, the Spanish sofrito, and the Cajun “holy trinity” (onion, celery, bell pepper). The ability to make a proper mirepoix is one of the cornerstone skills of classical cookery.