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
Classic French base made from diced vegetables.
Instructions
- 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%
Notes
Mirepoix is your base vegetable base used in many dishes. it adds flavor to most of your stocks, soups, stews, sauces, and main dishes. It also creates darkened brown mixtures culinary term is called pincage. There are other various mirepoix mixes depending on the country of origin. such as : German: Leeks, carrots and celeriac Russian: Onions, carrots, beets and celery Spanish: Onions, garlic and tomato(sofrito)
Nutrition
Calories: 20kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 26mg | Potassium: 134mg | Fiber: 1g | Sugar: 2g | Vitamin A: 177IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg