How to Make a Mirepoix

Shanthi Appelo
Shanthi Appelo

| 1 min read

Mirepoix may sound fancy, but it’s really just a simple flavor base for dishes like soups and sauces made from onions, celery and carrots. A mirepoix starts with finely dicing your veggies, the ratio being two parts onion to one part carrot and one part celery.
Cook your veggies low and slow in a fat like olive oil or butter. The key is to sweat the veggies, not sauté. Be careful not to brown the vegetables, which can impart bitterness. Instead, gentle heat allows the flavors to sweeten. Cook the mirepoix until soft and fragrant and incorporate into your soup or sauce recipe.

Total Time:

25 minutes

Prep Time:

10 minutes

Cooking Difficulty:


Serving Amount
  • 2 Tbsp. Olive oil

  • 1 cup carrot, finely diced

  • 1 cup celery, finely diced

  • 2 cups onion, finely diced

  • Step 1

    Prepare vegetables by washing, trimming the root edges and peeling if desired. Chop the veggies uniformly, about ¼-inch to ½-inch.

  • Step 2

    Heat olive oil in a large skillet over medium-low heat.

  • Step 3

    Once hot, add the veggies, mixing well to coat. Cook, stirring often, until softened and onions are translucent. Adjust heat if needed to prevent vegetables from browning.

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