Aromatics 101- Mirepoix

Mirepoix (meer-PWAH) – One of the two most famous “aromatics” and the base to most wet French dishes.

A paste used in French cuisine.

Named after Charles-Pierre-Gaston François de Lévis, duc de Lévis-Mirepoix (1699–1757).

Made by slowly cooking onion, carrot and celery on a gentle heat without colour or browning. Typically with butter, but any fat or oil can be substituted.

Proportions 2:1:1 (In Order of Appearance)

It’s a close cousin to the onions and garlic with red and green bell peppers in olive oil based Soffritto used in Italian cuisine.

Unlike the Soffritto, it doesn’t get its sweetness from the caramelization of the vegetables.

This, like all recipes, can be endlessly customized to suit your taste and the dish being made.

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