Mirepoix Is the Foundation of Stews, Sauces, and More—Here's How to Make It

A big bowl of warm, hearty stew is typically full of flavors that go beyond the focal point (think: Beef Stew or Vegetarian Gumbo). If you've ever wondered what makes up the backbone of these recipes, then it's time to learn about mirepoix, one of the first things chefs learn in culinary school, and the foundation of flavor in so many dishes.

What Is Mirepoix?

A mirepoix is a combination of finely chopped aromatic vegetables that gives a subtle background flavor to dishes such as soups, stews, sauces, and braises. It's a French term that was reportedly devised in the 18th century by the cook to the Duc de Lévis-Mirepoix, a French aristocrat.

The classic mirepoix is made up of onion, carrot, and celery, but this version is only one of many possible variations. Mushrooms, parsnips, leeks, peppers, tomatoes, and garlic are all considered aromatic vegetables and can be used in endless combinations in a mirepoix. Other cuisines have flavor bases allied to the mirepoix:

Soffritto

The Italian soffritto is similar to a mirepoix. Like a mirepoix, it calls for onions, celery, and carrots, and sometimes pancetta and garlic. Soffritto in Italian means "slightly fried," and that's just what you do with this mixture, cooking it in a little olive oil or butter.

The Holy Trinity

The "holy trinity" is used as the base of most soups and stews—including gumbo—in Cajun and Creole cooking in Louisiana. It includes onions, celery, and—instead of carrot—a bell pepper. Green peppers were substituted because they're easier to grow in southern Louisiana. It also differs from a mirepoix because the holy trinity uses equal amounts of each vegetable.

Sofrito

A sofrito is a Spanish flavor base. It is similar to mirepoix in that it uses finely chopped vegetables but the vegetables used are different: onion, tomatoes, bell peppers, and garlic. Sofrito is the base of many recipes including paella, sancocho, and rice-and-bean dishes. A Puerto Rican version of sofrito is known as recaito, and often includes ajíes dulces (small sweet chile peppers). It is used in dishes such as the island's take on arroz con pollo.

Suppengrun

The German take on mirepoix is called suppengrun, meaning "soup greens," and is often the starting point for soups, stews, and other savory German dishes. Suppengrun consists of leeks, carrots, and celery root.

How to Make a Mirepoix

For a classic mirepoix, use 2 parts onion to 1 part carrot and 1 part celery.

1. Rinse, trim, and peel the vegetables.
2. Chop them into uniform pieces. The shorter the cooking time of your recipe, the smaller the pieces should be, so that they effectively infuse the foods with flavor.

Using a Mirepoix

You can add the mirepoix uncooked to stocks and broths for a light dose of flavor.

To add richness to heartier stews and braises, "sweat" the vegetables first, cooking them with a little oil or butter over low heat until they start to release their juices into the pan.

Recipes that start with a mirepoix are many, from rich French chicken stews and French-style pork stews to simple dishes like a one-pot chicken and rice. Almost every vegetable soup starts with a mirepoix. Once you know about this flavor base, you'll see how ubiquitous it is.