Culture & Lifestyle • Cooking

Mirepoix

Mirepoix is a French cooking base made from diced vegetables, usually onions, carrots, and celery, gently cooked in fat without browning.

By Ethan Anderson| Reviewed by Olivia Bennett, Standards & Fact-Checking Lead| Updated July 26, 2026|2 min read| Fact-checked

Mirepoix is a French cooking base made from diced vegetables, usually onions, carrots, and celery, gently cooked in fat without browning. It is used to build flavour in stocks, soups, stews, sauces, and braises, and is a standard technique in French cuisine. Mirepoix is a standard cooking term taught and used in Canadian home and professional kitchens, especially in French-influenced cuisine.

Definition

Mirepoix refers to a mixture of diced aromatic vegetables used to flavour dishes. In modern usage, it usually means onions, carrots, and celery cooked gently in fat. Historically, the term has also been associated with earlier versions that sometimes included meat.

Culinary use

Mirepoix is commonly used as the starting point for soups, stocks, sauces, stews, and braised dishes. The vegetables release flavour into the cooking fat and the liquid that follows. It is a standard technique in French cuisine and is also widely adopted in other culinary traditions.

Preparation

The vegetables are usually cut into similar-sized pieces and cooked slowly over low heat. Traditional preparation aims to soften the vegetables and develop flavour without browning. The standard proportion is often given as 2 parts onion to 1 part carrot to 1 part celery. Butter or oil is used as the cooking fat.

Mirepoix is a French culinary term and is often linked to the Duke of Mirepoix. Similar aromatic bases exist in other cuisines, including Italian soffritto and the Cajun holy trinity. The classic version uses onion, carrot, and celery, but some variations include other aromatics.

Key facts

Mirepoix is an aromatic vegetable mixture used as a flavour base in cooking.
The classic version uses onions, carrots, and celery cut into small pieces.
It is usually cooked slowly in butter or oil to soften the vegetables without browning them.
The standard proportion is often given as 2 parts onion to 1 part carrot to 1 part celery.
Mirepoix is commonly used in French cooking and in many soups, sauces, stocks, and stews.

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Canadian context

Mirepoix is a standard cooking term taught and used in Canadian home and professional kitchens, especially in French-influenced cuisine.

Frequently asked questions

What is mirepoix?

Mirepoix is a French flavour base made from diced aromatics, usually onions, carrots, and celery, cooked slowly in fat.

What is the classic mirepoix ratio?

A common ratio is 2 parts onion, 1 part carrot, and 1 part celery.

How is mirepoix cooked?

It is usually sweated slowly in butter or oil over low heat so the vegetables soften without browning.

What dishes use mirepoix?

It is used as a base for stocks, soups, sauces, stews, and braised dishes.

Is mirepoix always the same?

No. The classic version uses onion, carrot, and celery, but some variations include other aromatics and, historically, sometimes meat.

References

Wikipedia — https://en.wikipedia.org/wiki/Mirepoix
Supports: Definition as a mixture of diced vegetables cooked slowly in fat; use in stocks, soups, stews, and sauces; historical note
Merriam-Webster — https://www.merriam-webster.com/dictionary/mirepoix
Supports: Definition of mirepoix as a sautéed mixture of diced vegetables, herbs, and sometimes ham or bacon used as a basis for soups, stews, and sauces
Cambridge Dictionary — https://dictionary.cambridge.org/us/dictionary/english/mirepoix
Supports: Definition as a mix of onions, carrots, and celery cut into small pieces and gently fried as a base for soups and sauces
Wikipedia (French) — https://fr.wikipedia.org/wiki/Mirepoix_(cuisine)
Supports: French culinary definition, ingredients, and note that it is used as seasoning for soups, meats, or fish
Culinary Institute of America — https://www.ciafoodies.com/recipes-between-the-lines-mirepoix/
Supports: Common aromatics, use as a base for stocks, soups, sauces, stews, and braises; 2:1:1 ratio