What is mirepoix (and why do I care)?

By
Hannah Koelmeyer
Added
26 March, 2014

You’ve probably heard the term bandied about in relation to French cooking; but what is mirepoix and what do you do with it?

What is mirepoix?

Mirepoix is simply carrot, celery and onion, finely diced and cooked down slowly (usually in butter and usually in a covered frying pan over low heat) until the vegetables are tender and the sugars have caramelised. If mirepoix is au gras, then raw ham or lean bacon is added to the mix.

And why do I care?

Mirepoix is used as a foundational seasoning ­that will add a depth of flavour to your dishes – think of it as a bass note that anchors the dish. It’s the essential starting point for stews and soups and anything slow-cooked.

And it’s not just the French doing it – the Italians have soffritto, the creoles their Holy Trinity and the Spanish sofrito, all similar concoctions featuring some variation on onion, capsicum, carrot, garlic and tomatoes. The slow-cooking allows the vegetables to release their flavours so that they will be imparted into any liquids added afterwards.

YOU MIGHT ALSO LIKE

    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again