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Mirepoix is a classic mix of celery, carrot and onion used to flavor soups, stews and more! Here’s how to use it in your cooking.

Mirepoix
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Want to add big flavor to soups, stews and sauces? Try mirepoix, the French mix of aromatic vegetables that’s been used for centuries! This simple, ages-old technique adds a intrigue and depth in flavor to foods of all kinds. While it founds fancy, all you need are three simple ingredients and 10 minutes. Here’s more about mire poix and how to whip one up in your kitchen.

Mirepoix definition

Mirepoix is a mix of diced celery, carrot and onion to flavor soups, stews, braises, stocks, sauces and more. Sautéing the aromatic vegetables adds depth of flavor to soups and sauces without making them taste like any specific ingredient. The classic mirepoix ratio is 2 parts onion to 1 part celery and carrot, when measured by weight.

The term mirepoix comes from the chef who created it, the chef de cuisine of the Duke of Lévis-Mirepoix, a French aristocrat in the 18th century. The technique came into popular use by the 19th century and is now used in broadly in many types of cuisines. There are also several variations on the concept, the most closely related being:

  • Mirepoix (French): Onion, celery, carrot
  • Holy Trinity (Cajun): Onion, celery, bell pepper
  • Soffritto (Italian): Onion, celery, carrot
  • Sofrito (Spanish): Onion, garlic, bell pepper, tomato
Mirepoix

Ingredients in mirepoix

Mirepoix is a mix of celery, carrot and onion, with a ratio of 2 parts onion to 1 part each celery and carrot (by weight). Here’s how it translates into whole ingredients:

  • 1 medium yellow onion: 1 ½ cups small diced or 300 g
  • 2 medium carrots: 1 cup small diced or 150 g
  • 2 celery stalks: 1 cup small diced or 150 g

How to make it!

Want to make a mirepoix as the base for a soup or sauce? This simple technique doesn’t even require a formal recipe. Use the ingredient ratio above and then follow these steps:

  1. Finely dice the vegetables: Small dice the vegetables into roughly 1/4-inch pieces.
  2. Heat the olive oil: In a large pot or Dutch oven, heat the olive oil over medium heat.
  3. Cook for 10 minutes until tender: Add the vegetables and cook, stirring occasionally, for about 10 minutes, until the celery is tender and the vegetables have released their juices. Adjust the heat so the vegetables sweat, but don’t brown.
Mirepoix

Ways to use mirepoix

You’ll notice that many soups start with sautéing celery, carrot and onion: and that’s no accident. Mirepoix is used to flavor many types of foods, the most popular being soup. You can use the mirepoix recipe below to make a pot of soup that serves 4 to 6 people. Or, make the recipe and use it to flavor various foods like:

  • Soups
  • Stews
  • Broth
  • Sauces
  • Braises
  • Seafood
  • Chicken

Storage info

Mirepoix can be made in advance and either refrigerated or frozen. Store refrigerated for 3 to 4 days, or frozen in a sealed freezer safe container for up to 3 months (follow the instructions for freezing here).

Recipes that use mirepoix

Want to make a soup recipe starring this aromatic base? Here are a few ideas:

This mirepoix recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

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Mirepoix

Mirepoix


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5 from 3 reviews

Description

Mirepoix is a classic mix of celery, carrot and onion used to flavor soups, stews and more! Here’s how to use it in your cooking.


Ingredients

Scale
  • 1 medium yellow onion (1 ½ cups small diced or 300 g)
  • 2 medium carrots (1 cup small diced or 150 g)
  • 2 celery stalks (1 cup small diced or 150 g)
  • 1 to 2 tablespoons olive oil

Instructions

  1. Small dice the vegetables into roughly 1/4-inch pieces.
  2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the vegetables and cook, stirring occasionally, for about 10 minutes, until the celery is tender and the vegetables have released their juices. Adjust the heat so the vegetables sweat but don’t brown.
  3. Use in recipes as desired. This amount of vegetables works for a pot of soup that makes 4 to 6 servings.

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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5 Comments

  1. Sofiya says:

    Hey, guys! Love your website! The only request is to add the part of recipes where you give information on how and how long the meals can be stored or put into the freezer for later use)

    Don’t have time to dice and cook all the time so I make some preparations in advance, free, and then use them when needed.

    Thank you )))






    1. Sonja Overhiser says:

      Thank you for your kind words! Typically we list the storage info at the end of the recipe, but it was unintentionally omitted here! Store refrigerated for 3 to 4 days, or frozen in a sealed freezer safe container for up to 3 months (follow the instructions for freezing here: https://www.acouplecooks.com/can-you-freeze-onions/).

  2. Jenny H says:

    I have a lot of carrots and celery left over from party vegetable trays. Can I make a big pot of mirepoix and freeze it in smaller batches to thaw as needed to use in recipes later? Or will freezing alter the taste/texture of the cooked vegetables?






    1. Alex Overhiser says:

      I would freeze them raw (and chopped) and then saute when making a dish!

  3. Sonja Overhiser says:

    Let us know if you have any questions!