Mirepoix

Mirepoix -- 2 parts onion, 1 part carrots, 1 part celeryAnd now for yet another fancy French cooking term that will undoubtedly boost your culinary street cred when dropped casually in conversation. Mirepoix (pronounced meer-uh-pwa) is a mix of coarsely chopped onions, carrots and celery – the holy trinity of French cuisine. Many soups, sauces, stews, stocks and other dishes begin with mirepoix as a building block of flavor. Other ingredients like bacon, ham or even turnips can be added to the mix for specific dishes, but a traditional mirepoix consists of 2 parts onion, 1 part each of carrots and celery.

Note: Mirepoix is not to be confused with the creole holy trinity of onions, green bell peppers and celery or what many would argue are the true trinity of French cooking — butter, cream and shallots.

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4 Comments

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4 responses to “Mirepoix

  1. Good post. This and the holy trinity (either of them!) should be in every beginning cooks’ repetoire.

    :Dw

  2. Finally! A straightforward definition with a nice photo to boot! Thanks :) I must say I like the butter-cream-shallot combo just as much.

  3. Pingback: The Jew and the Carrot » Blog Archive » Yid.Dish: Jerusalem artichoke soup for 700 (or 6)

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