A classic Mirepoix is made from two parts onion, and one part carrots and celery. This aromatic base of vegetables is a French culinary term dating back to the 18th century, and it’s still the foundation of flavor in countless dishes today. By gently cooking the vegetables in fat over medium-low heat, you create a soft, sweet, and savory flavor base that brings depth to soups, stews, sauces, and roasts.
Learning how to make a classic French mirepoix can completely change the way you approach home cooking. It’s not just a fancy chef’s trick—it’s the first step in creating rich flavors and a balanced flavor profile. This aromatic blend shows up in some of my favorite recipes, like my Chicken Gnocchi Soup and Braised Beef Short Ribs.
Once you get the hang of it, you’ll start to see how this simple mirepoix mix of onions, carrots, and celery stalks becomes a tool you can rely on, whether you’re simmering vegetable stock, layering flavor into gravy, or adding depth to a roast chicken. Mastering this mirepoix recipe is the perfect time saver and a skill that pays off for a long time in everyday French cooking.
What's In This Blog Post?
Equipment Needed
Chef Knife – A sharp, high-quality knife is key for cutting the vegetables into uniform pieces. Whether you’re making a quick sauté or prepping a mirepoix base for flavorful soups, a good knife makes chopping easy and precise.
Ingredients Needed
- Onion – The backbone of mirepoix. Yellow onions are the most common choice, but white onion or even sweet onions can be used.
- Celery – Add a clean, herbal note and balance the richness of the other vegetables.
- Carrots – Bring sweetness and color contrast. Both standard orange and colorful heirloom varieties work well.
Tips and Tricks for Success
- Stick to the ratio: Traditional mirepoix is 2 parts onion, 1 part carrots, and 1 part celery.
- Chop evenly: Dice vegetables into uniform pieces so they soften at the same rate.
- Go low and slow: Sauté over medium to medium-low heat for about 8–10 minutes to draw out sweetness without browning.
- Cooking fat matters: Use butter for richness in French-inspired dishes or olive oil for a lighter, more neutral base.
- Add depth: Stir in tomato paste once the vegetables soften for extra richness. A splash of white wine or some fresh herbs can also build much flavor.
- Think beyond soups: Mirepoix elevates sauces, gravies, roasts, and braised dishes just as much as soups and stews.
- Store for later: Keep chopped mirepoix in an airtight container in the fridge, or freeze in an ice cube tray for a convenient way to save prep time.
How to Make Mirepoix Recipe
- Wash and peel the vegetables. Peel the carrots and onion, and rinse the celery stalks.
- Trim and prep. Cut off the root ends and any rough or wilted tops.
- Chop the onion. Dice into small, even pieces for consistent cooking.
- Dice the carrots. Cut into small cubes similar in size to the onions.
- Dice the celery. Keep the pieces close in size to the onion and carrot.
- Combine the vegetables. Place all three into a bowl—this is your mirepoix!
- Cook as needed. Sauté in a little olive oil or butter over medium heat until softened and fragrant, or use raw as a flavorful base for soups and stews.
Mirepoix vs Soffritto
A mirepoix and an Italian soffritto both start with a mix of onion, carrot, and celery, but the main difference is how they’re cooked and seasoned. Mirepoix is a classic French cooking technique where the vegetables are gently sweated in butter or oil over low heat to create a mild, balanced flavor base for soups, stews, and sauces. A soffritto, on the other hand, is usually cooked in olive oil (sometimes with garlic) until the vegetables caramelize slightly, giving it a deeper, richer flavor that’s perfect for pasta sauces, ragùs, and other Italian dishes.
Frequently Asked Questions
Not exactly. The traditional mirepoix ratio balances sweetness, savoriness, and freshness, but you can adjust based on taste. For example, adding more carrots makes it sweeter, while extra celery adds a more herbal, savory note.
Yes! You can chop the vegetables and store them in an airtight container in the fridge for up to 3 days, or freeze pre-portioned mirepoix for several months. It’s a great way to save time on busy cooking days.
Absolutely. While the classic French vegetable base is onion, carrot, and celery, you’ll see variations across the world. Add garlic, green bell pepper (like in Cajun cooking’s “holy trinity”), or even leeks for a twist.
Yes, you can freeze uncooked diced mirepoix in a freezer-safe bag or container. You can also cook large batches and freeze them in small portions for quick use in recipes.
Recipe
Ingredients
- 1 cup onion diced
- ½ cup celery diced
- ½ cup carrots diced
Instructions
- Wash and peel the vegetables: Peel the carrots and onion, and rinse the celery stalks.
- Trim and prep: Cut off the root ends and any rough or wilted tops.
- Chop the onion: Dice into small, even pieces for consistent cooking.
- Dice the carrots: Cut into small cubes similar in size to the onions.
- Dice the celery: Keep the pieces close in size to the onion and carrot.
- Combine the vegetables: Place all three into a bowl—this is your mirepoix!
- Cook as needed: Sauté in a little olive oil or butter over medium heat until softened and fragrant, or use raw as a flavorful base for soups and stews.
Notes
- Variations: While the classic trio is onion, carrot, and celery, you can add garlic, leeks, bell peppers, or herbs depending on the recipe. Just remember that additions will shift the flavor.
- Storage Instructions: You can chop the vegetables and store them in an airtight container in the fridge for up to 3 days, or freeze pre-portioned mirepoix for several months. It’s a great way to save time on busy cooking days.
