Classic Mirepoix for Stocks, Soups & Sauces
Classic mirepoix is a simple aromatic base of onion, carrot and celery cut to an even size. The 2:1:1 balance gives stocks, soups, sauces and braises a clean savoury foundation without dominating the final dish.
Servings
Ingredients
- 400 g onions
- 200 g carrots
- 200 g celery sticks
Instructions
- Trim and peel the onions, carrots and celery where needed.400 g onions, 200 g carrots, 200 g celery sticks
- Cut the vegetables into even pieces according to the cooking time of the dish. Use small dice for quick sauces and larger chunks for stocks or long braises.400 g onions, 200 g carrots, 200 g celery sticks
- Use the mirepoix raw in stocks, or sweat it gently in a little fat before adding liquid for soups, sauces and braises.400 g onions, 200 g carrots, 200 g celery sticks
- Cook until softened but not browned for a light base, or allow light colour only when the final dish needs deeper flavour.400 g onions, 200 g carrots, 200 g celery sticks
Chef's notes
- The classic ratio is 2 parts onion to 1 part carrot and 1 part celery by weight.
- Cut size matters. Small dice cooks quickly, while larger pieces suit stocks and long simmered dishes.
- Prepare ahead and refrigerate in an airtight container for up to 2 days.
- Freeze raw chopped mirepoix for cooked dishes, but not for preparations where crisp texture matters.
- For a paler stock or sauce, reduce the carrot slightly and avoid browning the vegetables.
Drink pairing
Mirepoix is a preparation base rather than a finished dish, so pair drinks with the soup, sauce, stock or braise it supports.
Alcoholic
- Dry white wine for light soups
- Pinot Noir for braises
- Dry cider for rustic stews
Non alcoholic
- Sparkling water with lemon
- Unsweetened iced tea
- Light vegetable broth
Nutrition per serving
Calories: 280kcal (14%) | Carbohydrates: 63g (21%) | Protein: 7g (14%) | Fat: 2g (3%) | Saturated Fat: 0g | Sodium: 210mg (9%) | Fiber: 16g (67%) | Sugar: 30g (33%)
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