Serves 6 – Preparation time 30 minutes.

mirepoix 01The Mirepoix


The Basic Mirepoix

Primarily used to flavor a variety of stocks and soups. Tomato paste, or puree is often included for brown stocks, gravy, stew or soup. Often sautéed for additional flavor.

  • 2 Parts Onion
  • 1 Part Celery
  • 1 Part Carrot

The Basic White Mirepoix

Primarily used to flavor stocks and soups that should have a mild flavor and/or pale ivory or white color.

  • 2 Parts Onion or the white of Leaks
  • 1 Part Celery Roots or Hearts
  • 1 Part Parsnips

The Basic Mirepoix for Asian Aromatics

Used in many Asian stir fries, soups and sauces.

  • 2 Parts Garlic
  • 2 Parts Ginger
  • 1 Part Green Onion


The Basic Mirepoix for Cajun Trinity

Used in many Louisiana Creole and Cajun dishes.

  • 2 Parts Onion
  • 1 Part Green Bell Pepper
  • 1 Part Celery


The Basic Combination for Matignon

Sometimes called edible Mirepoix. It typically includes onions, carrots, celery and ham cut into very fine dice. Mushrooms and assorted herbs and spices may be added as desired. Used to garnish a dish as well as flavor it.

  • 3-1/2 oz. / 99 gr. Ham
  • 4-1/2 oz. / 128 gr. Onion
  • 4-1/2 oz. / 128 gr. Carrot
  • 2 oz. 57 gr. Celery
  • 1 Sprig Thyme
  • 1 Bay Leaf




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