A mirepoix is a mixture of chopped celery (either common celery or celeriac), onions, and carrots. There are many variants, which may include just one of these ingredients, or include additional aromatics. Mirepoix, raw, roasted or sautéed with butter or olive oil, is the flavour base for a wide variety of dishes, such as stocks, soups, stews and sauces. The three ingredients are commonly referred to as aromatics.
Similar combinations of vegetables include: holy trinity (onions, celery and capsicums) in Cajun and Creole cooking in the United States, olores (onions, celery, garlic, and capsicums) in Costa Rica, refogado (braised onions, garlic and tomato) in Portuguese-speaking nations, soffritto (carrots, onions and celery with some garlic) in Italy, sofrito in Spain, Suppengrün in Germany, and włoszczyzna in Poland.
- 50% onions
- 25% carrots
- 25% celery
- Mirepoix is ultimately strained out of the finished stock, so it's not important to use great precision when chopping the vegetables. The sizes should be more or less uniform, however, to allow for uniform cooking times.
- The more finely mirepoix is chopped, the more quickly its flavour and aroma is released into a stock. Since brown stock is simmered longer it's perfectly acceptable to cut the mirepoix into pieces 3 - 5 cm in size.
- Use 500 g of mirepoix per 5 - 6 litres of cold water. For added flavor and colour, the mirepoix is roasted before adding it to the stock liquid.