Mirepoix Recipe
The basis for so many recipes, Mirepoix is a mixture of sweated carrots, onions and celery that adds so much flavor to a number of recipes.
Servings: 12
Cost: $2
Equipment
- 12-inch sauté pan or Dutch oven
- Chef’s knife and sturdy cutting board
- Measuring cups/spoons; spatula
Ingredients
- 2 cups yellow onion small dice (¼″)
- 1 cup carrot small dice (¼″)
- 1 cup celery small dice (¼″)
- 2 Tbsp olive oil or unsalted butter
- ½ tsp kosher salt to taste
Instructions
- Heat oil or butter in a wide pan over medium until shimmering/foamy.
- Add onion, carrot, and celery with the salt. Stir to coat and spread into an even layer.
- Sweat, don’t brown: cook, stirring occasionally, until vegetables are softened and onion is translucent, about 8–10 minutes for a ¼″ dice. Reduce heat if edges begin to color.
- Use immediately as a base for soups, stews, sauces, or cool completely for storage.
Notes
• Ratio: Classic mirepoix is 2:1:1 (onion:carrot:celery) by volume. Prefer a mellower base? A house ratio around 4:3:3 (≈1⅓:1:1) also works — keep dice even.
• Dice size: Smaller dice soften faster; larger dice (½″–1″) take longer (see table above).
• Storage: Refrigerate airtight up to 4 days. For meal prep, portion into 1-cup freezer bags, flatten, and label; best quality 2–3 months (usable up to 4–6 months).
• Dietary: Naturally vegan, vegetarian, and gluten-free.
• Dice size: Smaller dice soften faster; larger dice (½″–1″) take longer (see table above).
• Storage: Refrigerate airtight up to 4 days. For meal prep, portion into 1-cup freezer bags, flatten, and label; best quality 2–3 months (usable up to 4–6 months).
• Dietary: Naturally vegan, vegetarian, and gluten-free.
Nutrition
Calories: 22kcal | Carbohydrates: 4g | Protein: 0.5g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.2g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 21mg | Potassium: 95mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1841IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 0.1mg