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Mirepoix - A Culinary Basic

Posted by Lynne Webb on May 10, 2008

Mirepoix is the French culinary term for a combination of diced carrots, onions and celery sauteed in butter and used as an aromatic base to flavor sauces, soups and stews. Even a small amount can significantly contribute to the overall flavor of a finished dish.

The standard mirepoix recipe calls for two parts onion to one part each celery and carrot.

A small quantity of tomato paste is frequently added for color and flavor if the mirepoix is intended for brown stocks, sauces or stews. For white sauces, leeks are generally substituted for the carrot.

Technique

It's important to dice the vegetables as uniformly as possible to ensure even cooking. The size of the dice can vary according to overall cooking time of the dish for which it is intended. The shorter the cooking time the smaller the dice.

Cooking the vegetables in butter over a relatively low heat until they start to give off their juices and the onion turns translucent is called sweating. If you cover your pan during cooking, the process is then called smothered.

For rich flavor and deep color, prepare your mirepoix as follows: Start your onions and carrots first and cook until they begin to brown. Add the celery and continue cooking until it softens and its color becomes a brighter green. Stir in a small amount of tomato paste and cook until the entire mixture develops a rich brown color. This technique is referred to as pincage.

Beyond French Cuisine

There are a number of international variations on the French mirepoix. The Cajun trinity substitutes green pepper for the carrot and is used to flavor dishes like gumbos and etouffees.

The Italians have a similar combination called soffritto. They substitute olive oil for the butter and often add garlic and some pancetta or prosciutto to the mix. A Spanish sofrito consists of onions, tomatoes, garlic and parsley cooked in olive oil.

The concept is also used in the cuisines of Asia. Many Indian dishes start with a combination of onion, garlic, ginger and some variety of hot pepper. In Thailand, curry pastes begin with a combination of lemongrass, shallots and chiles. The list could go on and on.

Worth the Effort

In summary, the little extra time it takes to introduce a base of aromatic vegetables to your finished dishes can make a world of difference in the overall depth of flavor.