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Classic French Mirepoix

Mirepoix is the humble flavor foundation that chefs have relied on for centuries - a combination of onions, celery, and carrots that builds depth and complexity into soups, stews, and sauces. This essential French technique takes about 15 minutes and uses just three basic vegetables to unlock restaurant-quality flavors in your cooking.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Base/Foundation
Cuisine: French
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 medium yellow onions peeled and diced into 1/4-inch pieces
  • 3 medium carrots peeled and diced into 1/4-inch pieces
  • 2 stalks celery trimmed and diced into 1/4-inch pieces
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly cracked black pepper

Equipment

  • Sharp chef's knife or vegetable knife
  • Cutting board
  • Large skillet or heavy-bottomed pan
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons

Method
 

  1. Peel your onions, carrots, and celery, then rinse them under cold water and pat dry with paper towels. Wet vegetables are harder to cut cleanly and can slip on the cutting board.
  2. Slice each onion in half from root to tip, then place the flat side down on your cutting board. Make horizontal cuts parallel to the board about 1/4-inch apart, then slice vertically to create small, uniform dice pieces.
  3. Cut each carrot on the bias at a slight angle, creating thin planks about 1/4-inch thick. Stack these planks and cut them into thin strips, then rotate 90 degrees and cut across to create small cubes.
  4. Trim the ends of your celery stalks and discard any brown or damaged spots. Cut them lengthwise into thin strips, then chop across to create 1/4-inch dice that matches your onions and carrots.
  5. Place a large skillet over medium-high heat and add your butter, letting it melt until it just stops foaming, about 1 to 2 minutes.
  6. Pour the diced onions into the hot butter and stir well, making sure every piece gets coated. Let them cook for about 3 to 4 minutes without stirring too much, allowing them to soften and start picking up color.
  7. Add your diced carrots and celery to the pan, stirring to combine with the softened onions.
  8. Stir occasionally and let the mixture cook for 6 to 8 more minutes, until all the vegetables are completely tender and the edges start to take on a light golden color. The onions should be mostly transparent.
  9. Add your salt and pepper, stir well, and let it cook for another 30 seconds. Taste a small spoonful and adjust seasoning as needed before using your mirepoix in your chosen recipe.

Notes

Make mirepoix in larger batches and freeze it in ice cube trays or small containers so you always have flavor base ready when inspiration strikes. Store cooled mirepoix in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. Use frozen mirepoix directly in hot liquids without thawing first.