Ramp up the flavor of your soups, stews, braises, and more by starting with a base of mirepoix, the classic French blend of diced aromatic vegetables sautéed in butter.
Mirepoix ingredients on a wooden cutting board: diced onion, carrots, and celery.

Even a small quantity of this classic medley of aromatic vegetables can significantly contribute to the overall success of a finished dish. Try it for yourself the next time you make your favorite soup or stew.

What Is Mirepoix?

Mirepoix (pronounced meer pwah) is a French culinary term for a medley of sautéed onions, carrots, and celery that’s used to add depth of flavor to a variety of dishes.

The standard recipe calls for two parts diced onion, one part diced celery, and one part diced carrot. These vegetables are gently cooked in butter over medium-low heat until soft and just beginning to develop a little bit of caramelization.

When to Use Mirepoix

When prepared correctly, you won’t really detect the flavors of the individual ingredients in a mirepoix. Instead, they will blend to create a harmony of flavors that will add depth and complexity to your finished dish. Here are three basic ways for you to incorporate this technique in your own kitchen:

  1. Pot roast: Season your beef with salt and pepper, then sear it on both sides. Remove the meat, turn down the heat, add a little butter, and make your mirepoix as a base for your cooking liquid.
  2. Roast chicken with pan gravy: Prepare your mirepoix and add it to the bottom of a roasting pan. Set the chicken on top and roast. The chicken juices will combine with the flavors of the mirepoix adding depth of flavor to the pan drippings you’ll be using for your gravy.
  3. Soup stock: Use a classic mirepoix as the flavor base for just about any variety of homemade soup. Our Instant Pot Italian Chicken Soup is a great example.

Tips for Success

  • Dicing the vegetables: It’s important to dice the vegetables as uniformly as possible to ensure even cooking. The size of the dice can vary slightly according to the overall cooking time of the dish for which it is intended, e.g. the shorter the cooking time the smaller the dice.
  • Add the vegetables in the right order: Add the diced carrot to the pan first and cook until slightly softened before adding the onion. Cook until the onion begins to soften before adding the celery. Depending on the size of your dice, the total cooking time should be 12 to 20 minutes.
  • Be careful not to brown the vegetables: The concept behind preparing mirepoix is to slowly extract the mellow sweetness from the vegetables. Browning can impart bitterness and spoil the flavor.
  • Adding tomato paste: If desired, a small amount of tomato paste can be added when the vegetables are nearly finished cooking. This step is optional, but it’s a nice enhancement, especially if the mirepoix is being used in brown sauces or gravies.
  • Making a white mirepoix: If your mirepoix is being used in a white sauce or light gravy, chopped leeks can be used in place of the carrots.

A World of Variations

Many cuisines from around the world have their own version of a basic French mirepoix. Slight variations in the aromatics, as well as the addition of herbs and spices, can dramatically change the flavor profile of even the simplest dish. Here are a few variations on mirepoix that you might like to try:

  • France (Provencal variation): Use olive oil as the fat to cook onions, garlic, leeks, and tomatoes. Optional additions include fennel, thyme, bay leaf, and orange zest.
  • Italy: The Italians have a similar combination called “soffrito.” They use olive oil for the cooking fat and often add garlic and some pancetta or prosciutto to the mix. Optional additions include parsley, bay leaf, and sage.
  • Spain: A Spanish “sofrito” consists of onions, garlic, tomatoes, and parsley cooked in olive oil or rendered ham fat. Optional additions include saffron, paprika, and dried chiles.
  • India: Indian dishes use ghee or vegetable oil and a combination of onion, garlic, ginger, and some variety of hot pepper. Optional add-ins are cardamom, cumin, cloves, cinnamon, and masala.
  • Thailand: In Thailand, curry pastes begin with a combination of shallots, garlic and chiles and often include lemongrass, kaffir lime leaves, and galangal (or ginger).
  • Cajun (USA): The Cajun trinity substitutes green pepper for the carrot and is used to flavor dishes like gumbo and étouffée.
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Mirepoix ingredients on a wooden cutting board: diced onion, carrots, and celery.
5 from 3 votes

How To Make Mirepoix

Ramp up the flavor of your soups, stews, braises, and more by starting with a base of mirepoix, the classic French blend of diced aromatic vegetables sautéed in butter.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 10

Ingredients

  • 1/3 cup diced carrot
  • 2/3 cup diced onion
  • 1/3 cup diced celery
  • 3 tablespoons unsalted butter
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Instructions 

  • Melt the butter in a frying pan over medium-low heat.
  • Add the carrots and sauté for 2 to 3 minutes until slightly softened.
  • Add the onion, continue cooking for 3 to 4 minutes more, then add the celery.
  • Continue cooking, stirring often, until all the vegetables are tender and just beginning to turn golden around the edges.
  • Season lightly with salt and pepper and remove from the heat.

Notes

  • Dicing the vegetables: It’s important to dice the vegetables as uniformly as possible to ensure even cooking. The size of the dice can vary slightly according to the overall cooking time of the dish for which it is intended, e.g. the shorter the cooking time the smaller the dice.
  • Add the vegetables in the right order: Add the diced carrot to the pan first and cook until slightly softened before adding the onion. Cook until the onion begins to soften before adding the celery. Depending on the size of your dice, the total cooking time should be 10 to 12 minutes.
  • Be careful not to brown the vegetables: The concept behind preparing mirepoix is to slowly extract the mellow sweetness from the vegetables. Browning can impart bitterness and spoil the flavor.
  • Adding tomato paste: If desired, a small amount of tomato paste can be added when the vegetables are nearly finished cooking. This step is optional, but it’s a nice enhancement if the mirepoix is being used in brown sauces or gravies.
  • Making a white mirepoix: If your mirepoix is being used in a white sauce or light gravy, chopped leeks can be used in place of the carrots.

Nutrition

Serving: 1tablespoon, Calories: 73kcal, Carbohydrates: 3g, Protein: 0.4g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 18mg, Sodium: 13mg, Potassium: 78mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1666IU, Vitamin C: 2mg, Calcium: 12mg, Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Lynne Webb and Erika Pitera, creators of MyGourmetConnection in the kitchen, working on a soup recipe for the website.

About Us

We’re Lynne and Erika, a mother-daughter duo passionate about creating recipes that bring flavor and variety to your kitchen in a simple, approachable way.

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8 Comments

  1. I have made this for years and put it in with the ingredients from Stove Top stuffing, use instead of plain water is Better Than Bouillion chicken or turkey flavored, mixed with water. It’s great when in a hurry. I also put it in the Pho that I make along with BBQ Pork and at serving, put chopped cabbage in your soup bowl and pour the Pho over the top and by the time you get it to the table the cabbage is semi-cooked just right. I never put cabbage or spinach in the soup pot as it is slimy the next day.5 stars

  2. Our grandson is 12, and has expressed an interest in cooking and baking. Your “how to” instructions are a huge boost to his burgeoning culinary skills! Thank you for your advice and tips. The culinary adventure begins!!5 stars

    1. Hi Debi,
      It’s so great to hear that your grandson is interested in cooking. It’s such an important life skill.

    1. Hi Cindy,
      It’s not uncommon to add chopped bacon or ham to a mirepoix and I believe the French term for it is “mirepoix au gras.”