Mirepoix is the French culinary term for a combination of aromatic vegetables – usually carrots, onions and celery – used as a flavour base. You’ve probably made a mirepoix many times when cooking soups, casseroles and braises.
The standard mirepoix recipe calls for two parts onion to one part each celery and carrot, although this can be varied. Other ingredients can be added, including leeks, garlic, capsicum and celeriac.
To make a mirepoix, chop the vegetables into similar sized pieces. The size depends on the dish you are preparing – normally the shorter the cooking time, the smaller the pieces (the smaller the pieces, the quicker the vegetables will release their flavour).
To cook the mirepoix, put some oil or butter in a pan over a medium heat and add the chopped vegetables. Sauté for about 5 minutes, or until the vegetables sweat and soften and the onion becomes translucent. Then use the mirepoix in whatever way the dish requires.
