Mirepoix Recipe

This classic mirepoix recipe combines onions, carrots, and celery to create the flavorful base for soups, stews, sauces, and more.

Course Main Course, sauce, Soup

Cuisine French

Prep Time 10

Servings batch

Calories 97kcal

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.

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.