Cooking Term: Mirepoix

Wow! Long time no post… Sorry, folks. Life is a little crazy around here right now. This week’s cooking term is:


(According to

\mir-‘pwä\ : a sautéed mixture of diced vegetables (as carrots, celery, and onions), herbs, and sometimes ham or bacon used especially as a basis for soups, stews, and sauces

image from

According to some sources, the traditional ratio is 2 parts onions, 1 part carrots, and 1 part celery.  All these years, I’ve been cooking with this, and never knew it had a name!


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