Module 1-6 Mirepoix



Mirepoix is a combination of aromatics (onion, carrots, and celery). It is the foundation of many flavorful dishes and frequently used in sauces, soups, and stews.

Mirepoix Recipe

50% onions

25% celery

25% carrots

Another way to think of it as 1/2 cup onions, 1/4 cup celery, 1/4 cup carrots

Mirepoix uses

Whole – If your recipe doesn’t require caramelization or to be strained at the end, it can be used whole. This is most commonly done in stocks, large batch sauces, and pureed soups.

Finely Chopped – Uniform sizes will help with even cooking. Remember, the smaller you cut your aromatic vegetables, the shorter your cooking time.

Light Sauté – Most recipes will call for you to only sweat, not caramelize, the mirepoix. If that’s the case, follow these steps:
1)Melt the butter.
2)Add in the onions and carrots and sauté until the onions are translucent.
3) Add in the celery and cook until the carrots and celery begin to soften

Caramelized – If you want a richer, deeper flavor to your mirepoix, caramelizing will help. Follow the same steps as above, but wait until your carrots have developed a golden brown sear before adding the celery.

Aromatics – Mirepoix can be used to lend aroma and flavor to what you are cooking even without directly using it as an ingredient. For example, if you were to roast a turkey for Thanksgiving, you could place the mirepoix under the turkey (directly, or under the roasting rack) to impart it’s flavor.