Mirepoix

About

The French aromatic backbone of onion, carrot, and celery, usually in a 2:1:1 teaching ratio by weight. It quietly flavors stocks, braises, and sauces.

History Unverified

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Mirepoix is the French name for this aromatic trio in classical kitchen teaching. Broader European aromatic mixes exist; no inventor date is claimed.

Sources

• Classical French aromatic teaching

Skill ladder

• L1 Mirepoix · this page
• L2 Brown mirepoix
• L3 Matignon mirepoix

Uses

• Diced onion 200 g
• Diced carrot 100 g
• Diced celery 100 g

Preparations used

• Diced carrot
• Diced celery
• Diced onion

Used in

• Beef bourguignon dish
• Advanced beef bourguignon dish
• Classic beef bourguignon dish
• Expert boeuf bourguignon dish
• Chicken pot pie dish
• Coq au vin dish
• Expert coq au vin dish
• Matignon braised chicken dish
• Advanced roast chicken dish
• Expert roast chicken dish

Similar in this layer

• Matignon mirepoix 0.94
• Brown mirepoix 0.94
• White mirepoix 0.77
• Slow soffritto 0.63
• Battuto soffritto 0.62
• Soffritto 0.45
• Berbere cooking paste 0.45
• Bloomed berbere paste 0.45