Learning how to cut mirepoix is a fundamental skill in cooking. It is used in so many dishes it’s impossible to count them all. Generally speaking, mirepoix is usually 50% onions, 25% carrots, and 25% celery. For more information on the history of mirepoix click here!
How to Cut Mirepoix
- 1 whole Carrot 25%
- 3 stalks Celery 25%
- 1 Large Onion 50%
- Cut celery in half then cut into long strips (julienne). Turn vertical and cut into desired dice.
- Peel carrot, cut ends off. Slice a slim piece of carrot turn on top flat side and slice into 1/4 inch Batonnet. Lay flat cut into julienne strips, then turn vertical cut into desired dice.
- Peel onion cut into half. Slice onion from top to bottom following up and down onion lines. Holding sliced onion together turn vertical and cut into desired dice.
- Mirepoix ratio is usually Onion 50% Celery 25% Carrot 25%