Classic Mirepoix Recipe

In my opinion, great soups, stews and braises do not start with complex sauces or ingredients. They start with the aromatic Mirepoix. This classic french recipe is a strict 2:1:1 ratio of onions, carrots, and celery. You will learn the exact science of properly sweating and deglazing these vegetables. I will also show you the professional way to freeze this base so you can get have it on hand to use at any day of the week.

What is mirepoix 

Mirepoix (pronounced as meer-pwah) is a French term for a mix of onions, carrots, and celery slowly cooked in butter until soft and aromatic. Only three vegetables but they create so much flavor to elevate anything you cook. This classic flavor base is used in soups, stews, sauces, and braises.

You cannot cook classic European comfort food without mastering Mirepoix first. To casual cooks, it may just look like a list of chopped vegetables, but in a professional kitchen, Mirepoix is a precise ratio of onions, carrots, and celery that.

Mirepoix formula

Traditionally, mirepoix is made with twice as much onion as carrot and celery, following a simple 2:1:1 ratio measured by volume. Mirepoix takes about 20 minutes to prepare, including chopping and cooking.

Fun fact: Mirepoix vegetables are chosen not just for flavor, but because they grow well in France's climate.

Why this recipe works

• The 2:1:1 Ratio. Using exactly 50% onions. 25% carrots and 25% is the right formula for mirepoix. Onions add sweetness, pungency and moisture, carrots add necessary natural sugars, and celery introduced savory herbal flavor. This precise ratio creates a perfect foundation for your dishes without taking over the flavor of the main dish.
• Sweating technique. The vegetables are cooked slowly over low-medium heat. In professional kitchens, this is called sweating (not the same as sauteing where we brown the ingredients). The goal is to gently force the vegetable cells to release the water without triggering browning (Maillard reaction). Sweating keeps the base flavor sweet, clean for delicate soups and sauces, while browning will add stronger roasted notes.
• Cutting the veggies into uniform cubes. This is not for the looks. Uniform medium or large dice ensures that every piece of vegetable releases moisture and breaks down at the same time. This prevents the vegetables from turning to mush.
• The fond foundation. The natural sugars from carrots and onions stick to the bottom of the pan and create the fond ( french words for "base"). So when you add the wine of vinegar to deglaze it, you are lifting that flavorful fond back into your dish, creating the flavor you can never get from a bouillon cube.

Ingredients needed

Below, you can find the ingredients for making the classic mirepoix.

How to make mirepoix

This is the step-by-step recipe instructions for the classic French mirepoix. You can easily adjust it to any global variation by changing the ingredients and cooking method accordingly (see the paragraph above).

Step 1: Wash and trim the vegetables. Peel the onion and carrots. Trim ends of celery. Rinse the vegetables and pat them dry. 

Step 2: Dice the vegetables uniformly. You can do:  

• Small dice (about ¼ inch on all sides) if making soups or sauces, where you want the vegetables to melt into the sauce.
• Medium dice (½ inch on all sides) for heartier stews or braised dishes that require longer cooking where you want vegetables to remain more noticeable
• Large dice (1 or even 1 inches on all sides) for stocks.

Step 3. Sweat the vegetables. In a heavy heavy-bottomed pan, add 1-2 tablespoons of butter or a mix of butter and olive oil. Add onions and let them sweat for about 3-5 minutes over medium-low heat. Add carrots and celery. Cook them slowly (sweat) over low, stirring occasionally for about 10-15 minutes.

The vegetables should be sweating but not frying. The process will take about 10-15 minutes.  The mirepoix is ready when the onions are translucent and the carrots and celery are soft. It should also smell sweet and savory, but not sharp. 

Pro tip: Onions is your clue when the vegetables are ready for the next step. they should look translucent.

4. Deglaze. Turn the heat up slightly. Add cold wine, verjus or vinegar. You should hear a loud hiss and see a cloud of steam immediately. Using a flat wooden spoon, scrape the bottom of the pan while the liquid bubbles. (Do not use silicone as it bends). Let it all simmer on medium hear and reduce by half. The thick, falvorful syrup will coat your mirepoix vegetables.

Note: If you plan to freeze cooked mirepoix, skip the deglazing step. You will deglaze it when using frozen mirepoix.

How to use it in your dishes?

You can use it immediately for making soups, sauces, stews or cool it down, store it, and use it later (see storage tips below).

Step 1. Add main ingredients. Add the main ingredients to the pan or pot depending on what dish you are making: 

• Proteins: chicken, beef, lentils, beans.
• Other vegetables or grains: potatoes, peppers, tomatoes, rice, barley. 
• Broth or stock: chicken, beef, or vegetable. 

Step 2. Season and simmer. Season the soup, and sauce with salt, pepper, and spices. You can also add bay leaves, thyme, and other herbs. Simmer everything until the proteins, vegetables, and grains are cooked. 

Step 3. Finish and serve. Taste the dish and adjust salt or pepper if needed. Pour into the bowls, garnish with fresh herbs, and cheese, and serve with bread. 

How to use mirepoix from frozen

Cooked frozen mirepoix: Drop the frozen mirepoix directly into a hot pan. As it melts, the fat will release, and it will immediately begin to sizzle rather than boil. Let it fry for 3 to 5 minutes and allow a fresh fond (those sticky browned bits) to grip the bottom of the pan. Once that foundation forms, pour in your cold liquid, scrape up the concentrated flavor, and you are immediately ready to add your broth.

Raw frozen mirepoix: Place the raw frozen vegetables directly into a hot pan with your fat. Never thaw them on the counter first. Listen to the pan. It will hiss loudly as the surface ice melts and boils. Wait 5 to 8 minutes until the water is gone. Let the vegetables sweat in the fat for a few more minutes until the onions are translucent and a sticky brown layer (the fond) builds on the bottom of the pan. Pour in your cold liquid to deglze. Scrape up that concentrated flavor from the bottom of the pan, let it reduce slightly, and then add your main soup stock.

Mirepoix variations

I love how other cuisines have similar flavor bases: Italian soffritto, Cajun holy trinity, German Suppengrün, Ukrainian Zazharka.

German Suppengrün:

• Ingredients: Carrots, leek or onions, celery root, parsley root.
• Fat: Often no fat used - boiled directly into broth
• Method:
• Vegetables are usually left in large chunks or tied in a bundle.
• Added raw to water with bones/meat.
• Simmered for 2-3 hours to flavor broths.
• Used in: Broths like Rinderbrühe, clear soups, sauces

Cajun/Creole Holy Trinity:

• Ingredients: Onion, bell pepper, celery (equal parts)
• Fat: vegetable oil, butter, or bacon fat.
• Method: Diced vegetables sautéed in fat on medium heat for 10-12 minutes. Some browning should be achieved for deeper flavor. Sometimes garlic or spices are added at the end.
• Used in: Gumbo, jambalaya, étouffée

Ukrainian zazharka  (as used in my home)

• Ingredients: Onion, carrot, sometimes tomato paste, and garlic.
• Fat: Sunflower oil, lard, or salo (pork fat)
• Method: Onion and grated or diced carrots are sautéed on medium-high heat until soft and lightly browned. Sometimes tomato paste is added and cooked briefly. Takes 10-11 minutes.
• Used in: Borscht, soups, stews, cabbage dishes.

Italian Soffritto:

• Ingredients: Onion, carrot, and celery, garlic, and sometimes parsley
• Fat: Olive oil
• Method: Vegetables are finely chopped or minced. Cooked on medium-low heat in olive oil for 10-15 minutes, can be slightly browned.
• Used in: Pasta sauces (like ragù), soups, stews.

Looking for easy dishes to use Mirepoix and variations? Try some of my recipes:

• French Mirepoix: lentil vegetable soup, chicken noodle soup.
• Italian Soffritto: beef bolognese, pasta and lentils.
• Ukrainian zazharka: borscht soup, stuffed cabbage rolls.