Mirepoix (from the French town of the same name) is the French name for a combination of onions, carrots and celery (either common Pascal celery or celeriac). Mirepoix, either raw, roasted or sautéed with butter, is the flavor base for a wide number of dishes, such as soups, stews and sauces.

These three ingredients are commonly referred to as aromatics. Similar combinations, both in and out of the French culinary repertoire, may include these, as well as leeks, parsnips, garlic, tomatoes, shallots, mushrooms, bell peppers, chiles, and ginger. For the combination mirepoix au gras, ham and/or pork belly are used as additional ingredients.

They may be used in various combinations, as dictated by the cuisine and the dish itself.

Traditionally, the ratio for mirepoix is 2:1:1 of onions, celery, and carrots. The ratio for mirepoix to bones for stock is 10 pounds of bones to 1 pound (10 kg:1 kg) of mirepoix. When making a white stock, or fond blanc, parsnips are used instead of carrots to maintain the pale color.

See also

• Holy trinity (cuisine)
• Soffritto
• Sofrito

External link

• mirepoix

French cuisine | Food ingredients

Suppengrün | Mirepoix (assaisonnement) | Mirepoix | Włoszczyzna