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A Mirepoix recipe is a classic French vegetable base used in many dishes. Learn how to easily make this flavorful combination of onions, carrots, and celery with this step-by-step guide. We’ll also show you how to prep and freeze it to easily use in your favorite recipes!
about this mirepoix recipe
Before we dive into what exactly a mirepoix is, let’s just clear things up. We are talking about vegetables, and while this recipe might seem very unexciting, it’s the base of so many recipes! While there are options out there to purchase mirepoix in the freezer section, it’s much better (and more cost effective) to make it yourself.
Mirepoix can easily be made and frozen to use in your recipes throughout the year. It will last for up to 6 months! This is a simple way to cut down on prep time for many recipes from soups to stews to braised meats and more.
We list all the ways this mirepoix can be used towards the end of this post, but first, let’s answer and important question.
what is mirepoix?
If you aren’t familiar, a mirepoix is a core ingredient in classical French cuisine. Pronounced meer-PWAH, it is the aromatic foundation for so many dishes, but the recipe itself couldn’t be simpler. It is a combination of three ingredients: onions, carrots, and celery. While the ratio of the vegetables can vary, the common rule of thumb is two parts onion, one part carrot, and on part celery.
When these vegetables are sautéed together, they form a rich and flavorful blend that lays the foundation for stocks, soups, stews, sauces, and more. The vegetables are cooked in butter and oil where they sweat and soften, versus caramelizing them.
Once a mirepoix is cooked, you can go a variety of directions! Some recipes ask you to add in tomato paste, cooking for a couple of minutes before adding in broth and spices like a bay leaf (or fresh herbs like thyme!). Other recipes will have you add in chopped meats like pancetta or bacon to incorporate some meaty flavor to the base of the recipe. It all depends on the recipe you are making!
let’s talk variations
Of course, mirepoix isn’t the only place to start with an aromatic foundation for your favorite recipes. While this combination started in French cuisine, it has since expanded into a variety of cultures which have their own take on the combination. Here’s the quick and dirty guide to aromatic bases:
- Mirepoix: onion, carrot, and celery
- The Holy Trinity (used in Cajun cuisine): onion, celery, green bell pepper
- Soffrito (used in Italian cuisine): onion, carrot, celery with the addition of fresh parsley
- Sofrito (used in Latin cuisine): onion, garlic, bell peppers, and tomatoes
The mirepoix, in its various forms, remains a culinary cornerstone, showcasing the art of building flavors from the ground up.
If you want an added ingredient, we love to throw in a shallot anytime I make a mirepoix. The additional flavor really adds another level of flavor to the mirepoix and whatever recipe you are making.
ingredients
onion. Traditionally you would use white onion for a classic mirepoix. However, we like to play with the flavor by using yellow onion or sweet Vidalia onions from time to time. It depends on the recipe you are using it in.
carrots. We usually use traditional carrots for a mirepoix, but you could also use rainbow carrots.
celery. Be sure to clean the celery very well as there is usually dirt still attached to the celery bunches you buy in the grocery store.
butter or oil. You can use unsalted butter or your favorite cooking oil, whether that be canola oil, extra-virgin olive oil, etc.
this recipe’s must haves
Have a high-quality chef’s knife and cutting board, as this recipe calls for chopping to prepare the vegetables.
To make this recipe, you will need a skillet or a large pot like a Dutch oven. Be sure to use the skillet or pan you plan to use in the rest of the recipe you are making.
here’s how to make a mirepoix
prepare the vegetables
To prepare the vegetables, trim the root ends and tips. Rinse and scrub celery stalks to remove any dirt. Remove the peel from the carrots and onion.
chop
Chop the vegetables into 1/2-inch pieces. This is the standard size for soups, stews, and sautéed recipes. However, if you are going to be blending it together for a sauce or creamy soup, you can chop the pieces slightly larger (about 1-inch chunks).
If you are planning to freeze it, here is the moment to move onto freezing instructions. I do not recommend cooking before freezing. The onion and carrots tend to get really mushy in the freezing and reheating process.
cook
Heat oil or butter in a skillet or pot over medium-low heat. Once hot, add in the chopped vegetable mixture. Cook, stirring often, until the vegetables are softened and the onions are translucent. This will take about 10 to 12 minutes. Just make sure that the vegetables do not brown or caramelize – reduce the heat if they start to brown!
tips and variations
chop everything evenly. Make sure that you are chopping the vegetables so they are all approximately the same size. We aren’t looking for culinary chef level chopping, but keep them close to the same size to ensure even cooking.
do not brown the vegetables. Watch the heat and if the vegetables begin to brown, be sure to reduce the heat so they do not caramelize. The key is cooking them gently to bring out the flavors for the aromatic base.
use the right size pan. Do not overcrowd the pan! This might mean that you need to cook this recipe in batches, but it is best to allow all the vegetables to come in contact with the bottom of the pan to allow for even cooking.
Ways to use a mirepoix: Instant Pot Chicken Stew | Tuscan White Bean Stew | Short Rib Ragu
what is a substitute for celery in a mirepoix recipe?
If you don’t have celery, you can swap in green bell pepper to make The Holy Trinity, an aromatic base most commonly used in Cajun recipes.
can you freeze mirepoix?
Yes you can! While you can technically cook up a big batch and freeze it, I recommend freezing the vegetables before cooking. Cooked onions and celery tend to get mushy through the freezing and reheating process. Plus, the key is to use these vegetables to build flavor in the recipe you are making! It’s such a time saver, especially when you want to make a tasty soup or stew on a busy weeknight.
If you do have leftover cooked mirepoix, you can freeze it and use it in blended recipes like butternut squash soup or pumpkin and sweet potato soup so the textural element isn’t an issue.
can I make a double batch of this recipe?
Yes, you can definitely make a double batch. The key is to make sure you have a skillet or pot large enough to accommodate the amount of vegetables.
can I use other vegetables in a mirepoix?
Yes, you can add other aromatic vegetables to a mirepoix to enhance the depth of flavor. Experiment with trying shallots, leeks, fennel, garlic, and more!
Need some inspiration for dinner this week? Check out my dinner recipes page!
how to use a mirepoix
What are our favorite recipes that use mirepoix? So glad you asked!
For those who love a comforting soup, Tuscan White Bean Stew is one of our most popular soup recipes on the site. It’s full of flavor, as well as healthy, hearty ingredients like white beans and kale.
This Instant Pot Short Rib Ragu is super simple to make and the flavor it builds while cooking under pressure is simply unmatched.
Use mirepoix as the flavorful base for a roasted vegetable risotto to really round out the flavors of the side dish.
how to store and reheat
Store. Cool the mirepoix completely before storing in an airtight container in the refrigerator. It will last for about 2 to 3 days.
Reheat. Simply add to a skillet or pot over medium-low to medium heat to reheat, stirring occasionally, until warmed through.
Freeze. If you are freezing mirepoix, do so before cooking, if possible. This will ensure the vegetables maintain their texture for the recipes you have planned in the future. Add chopped vegetables to an airtight container or freeze safe resealable bag. Seal and freeze for up to 6 months.
You can also freeze cooked mirepoix to use in blended soups and sauces. Cool completely before storing in a resealable bag or freezer safe airtight container. Freeze for up to 3 months.
Thaw. Thaw frozen mirepoix overnight in the refrigerator overnight. Reheat as instructed above or simply use as a recipe instructs.
Finally, if you make this mirepoix recipe, please be sure to give this recipe a star rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
how to make mirepoix
ingredients
- 2 cups onions cut into 1/2 inch pieces
- 1 cup celery cut into 1/2 inch pieces
- 1 cup carrots cut into 1/2 inch pieces
- 1 Tbsp olive oil
instructions
- Heat oil or butter in a skillet or pot over medium-low heat.
- Once hot, add in the chopped vegetables. Cook, stirring often, until the vegetables are softened and the onions are translucent. This will take about 10 to 12 minutes. Just make sure that the vegetables do not brown or caramelize – reduce the heat if they start to brown!
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