Mirepoix Recipe

Dice onions, carrots, and celery layered in a large glass jar.

5 from 1 vote

Learn how to make classic French mirepoix using the traditional 2:1:1 ratio of onion, carrot, and celery. This simple aromatic base is the foundation for flavorful stocks, soups, sauces, braises, and countless other recipes.

Prep Time15

Cook Time10

Total Time25

Servings: pound

Calories: 277kcal

Author: Mike Cleavenger

Ingredients

8 ounces (225 g) yellow onion, diced about 2 medium onions
4 ounces (115 g) carrots, diced about 2 medium carrots
4 ounces (115 g) celery, diced about 2 ribs of celery
1 tablespoon unsalted butter or olive oil

Instructions

Dice the onion, carrot, and celery into uniform pieces.
Melt the butter or heat the olive oil in a large skillet or saucepan over medium-low heat.
Add the vegetables and cook for 8 to 10 minutes, stirring occasionally, until the onions become translucent and the carrots and celery soften.
Use immediately in stocks, soups, sauces, braises, rice pilaf, or freeze for later use.

Notes

Measure the vegetables by weight, not by volume, for the most accurate 2:1:1 ratio.
Keep the dice uniform so the vegetables cook evenly.
Sweating develops sweetness without adding roasted flavors.
For roasted stocks or braises, caramelizing the mirepoix is intentional and creates a deeper, richer flavor.
Refrigerator: Store uncooked or cooked mirepoix in an airtight container for up to 4 days.
Freezer: Freeze in freezer-safe bags for up to 3 months. Thaw overnight in the refrigerator or add directly to soups, stocks, and braises.

Nutrition