How to Make Mire Poix

JustinAll Recipes, Culinary Tips & Techniques 4 Comments


Mirepoix is a flavor base foundational to many recipes in French cooking. Used similarly to sofrito in Italian cuisine, or the “holy trinity” of onions, celery, and bell pepper in Cajun/Creole cuisine, mirepoix adds an underlying oomph to soups, stews, casseroles, braised meats, and marinades. Recipes by professional chefs often call for mirepoix without explaining how to make it. Making mirepoix is simple. Here’s how.

  • Mirepoix:
  • 2 parts onion, chopped
  • 1 part celery, chopped
  • 1 part carrot, chopped
  • Butter or oil
  • White Mirepoix:
  • 1 part onion, chopped
  • 1 part celery, chopped
  • 1 part leek, chopped



Cook vegetables over low or medium-low heat. (If you’re making a meat dish, sear the meat first and then use that fat to cook the vegetables). Cook gently until soft and translucent. Avoid browning the vegetables. That’s it. Now, you’ve made mirepoix.

Variation: White Mirepoix. Follow the same technique as above.

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