Classic Mirepoix

A skillet with diced celery, carrots, and onions. Celery stalks and carrots are in the background.

5 from 2 votes

Mirepoix is a simple yet fundamental recipe in many cuisines, particularly French cooking. It consists of a mixture of onions, carrots, and celery, typically used as a base for soups, stews, and sauces. The traditional ratio for mirepoix is 2 parts onion, 1 part carrot, and 1 part celery.

Prep Time5

Cook Time10

Total Time15

Course: Component

Cuisine: French

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 295kcal

Equipment

1 large skillet

Ingredients

2 cups onions chopped
1 cup carrots chopped
1 cup celery chopped
1 tbsp butter or olive oil, or a mix of both

Instructions

Clean and peel the onions and carrots. Wash the celery. Finely chop the onions, carrots, and celery into uniform pieces. The size of the pieces can vary depending on the intended use, but they are typically kept small.
In a large skillet, heat some butter (or olive oil) over medium heat. Add the chopped vegetables to the pan.
Cook the vegetables, stirring occasionally, until they are soft but not browned. This usually takes about 10 minutes. The goal is to sweat the vegetables so they release their flavors without caramelizing.
Use immediately as a base for soups, stews, sauces, or other dishes. Alternatively, it can be cooled and stored in the refrigerator for a few days or frozen for longer storage.

Nutrition