Mirepoix – A French culinary term that refers to a mixture of diced onions, carrots, and celery. Also know as “Sofrito” in Spanish and Latin American cuisine or the “Holy Trinity” in Cajun and Creole cooking.
The traditional ratio for mirepoix is 2:1:1, or two parts onions, one part carrots, and one part celery.
Onions provide a sweet and aromatic flavor to the mixture.
Carrots add a slightly sweet and earthy flavor, as well as a pleasant orange color.
Celery contributes a mild, herbal, and fresh flavor, often with a hint of bitterness.
Mirepoix is typically cooked slowly in butter or oil until softened and translucent, but not browned. This process helps to develop the flavor of the vegetables and sweeten them slightly.
Mirepoix is a versatile ingredient that can be used in a variety of cuisines. It is a staple of French cuisine. But, it’s also used in Italian, Spanish, Cajun, and Creole cooking. Mirepoix can be added to dishes at the beginning of cooking to help develop the flavor base, or it can be added towards the end of cooking to add freshness and texture.
Examples of dishes that use mirepoix:
– French onion soup
– Beef Bourguignon
– Chicken noodle soup
– Vegetable soup
– Tomato sauce
– Bouillon
– Gumbo
– Jambalaya
– Ratatouille
Mirepoix forms the backbone of many classic dishes. It’s a fundamental technique in cooking that provides depth and complexity to a wide range of dishes.
