Learn how to make classic French mirepoix and global variations. You'll also learn how to prep and freeze it, and how to use it to build flavor in your dishes.
Growing up in Ukraine, I didn’t know the word "mirepoix", but I knew the smell of onions and carrots sizzling on the stove. It is how every soup or stew begins in our home, even to this day...
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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.
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.
Mirepoix vegetables are chosen not just for flavor, but because they grow well in France’s climate.
Other cuisines have similar flavor bases: Italian soffritto, Cajun holy trinity, German Suppengrün, Ukrainian Zazharka.
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.
Ingredients and cooking methods for each variation
Below, you can find how different countries make their own flavor bases using different ingredients and cooking methods.
French Mirepoix
- Ingredients: Onion, carrot, celery (2:1:1 ratio)
- Fat: Butter or neutral oil.
- Method: Vegetables are finely diced. Sweat slowly on low heat for about 8–10 minutes, without browning.
- Used in: Soups, sauces, stews, braises
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
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.
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 peel 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 fine dice or medium dice:
- Fine dice (about ¼ inch pieces) if making soups or sauces, where you want the vegetables to melt into the sauce.
- Medium dice (½ inch) for heartier stews or braised dishes that require longer cooking where you want vegetables to remain more noticeable
Step 3. Slowly cook 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 cook for about 2 minutes over medium-low heat. Add carrots and celery. Cook them slowly over low or medium heat, stirring occasionally.
The vegetables should be sweating but not frying. The process will take about 8-10 minutes. The mirepoix is ready when the onions are translucent and the carrots and celery are soft. It should also smell the smell is sweet and savory, but not sharp.
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. So, when the mirepoix is cooked, you can add the main ingredients to the pan 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.
Storage options
Cooked mirepoix will last in an airtight container in the fridge for up to 3-4 days. You can also prep and freeze mirepoix for up to 3 months, either raw or cooked.
Freezing raw mirepoix: This works best for recipes that require longer cooking times. Simply add the frozen raw mirepoix directly to the pan with butter and cook as usual.
Freezing cooked mirepoix: This is perfect for quickly adding flavor to soups, stews, or sauces, saving you time during cooking.
Useful tips
- For classic French mirepoix, use the 2:1:1 ratio. For one cup of diced onions, use ½ cup of diced carrots and ½ cup of diced celery.
- Dice the vegetables into similar sizes, so they cook evenly.
- Make a big batch to freeze it.
Frequently asked questions
No, you usually don't need to add salt to the mirepoix flavor base. Salt is added later to the dish that includes mirepoix as an ingredient. If you salt the mirepoix too early, it can draw out moisture from the vegetables too quickly, preventing them from developing their full flavor.
Most of the time, mirepoix should be left in the dish. It adds flavor, texture, color, and it's delicious. In sauces that simmer for a long time, it melts into the base, and in soups, it becomes part of the dish. The exception is when making stocks or broths—mirepoix is usually strained out after simmering once all the flavor has been extracted.
📖 Recipe
Mirepoix Recipe (With Global Flavor Base Variations)
Equipment
- 1 cutting board
- 1 knife
- 1 large skillet or dutch oven
Ingredients
- 1 cup yellow onion, finely diced
- ½ cup carrots, finally diced
- ½ cup celery, finally diced
- 1 tablespoon butter
Instructions
- In a large skillet, heat 1 tablespoon butter or oil. Add 1 cup yellow onion, finely diced and sauté over low heat for about 2-3 minutes. Add ½ cup carrots, finally diced and ½ cup celery, finally diced. Continue cooking over low to medium heat, stirring occasionally, for 8–10 minutes, until the vegetables are soft and fragrant. Avoid browning.
- Use immediately as a flavor base for soups, stews, sauces or store it for later. Mirepoix will keep in the fridge for 3-4 days or can be frozen up to 3 months.
Notes
- Italian Soffritto. Ingredients: Onion, carrot, celery (sometimes garlic, herbs, tomato). Method: Sautéed in olive oil over medium-low heat, sometimes browned.
- Cajun Holy Trinity. Ingredients: Onion, celery, green bell pepper. Method: Sautéed in oil, butter, or bacon fat over medium heat, often browned.
- German Suppengrun. Ingredients: Carrot, leek, celeriac (sometimes parsley root).Method: Simmered whole in broth for soups and stocks, not sautéed.
- Ukrainian Zazharka. Ingredients: Onion, carrot, garlic (sometimes tomato paste). Method: Sautéed in sunflower oil or pork fat until soft and lightly browned.
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