Mirepoix Recipe (With Global Flavor Base Variations)
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.
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.
Nutrition
Serving: 1tablespoonCalories: 33kcalCarbohydrates: 3.6gProtein: 0.4gFat: 1.9gSodium: 13mgFiber: 0.9gSugar: 1.7g
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