How to Cut Mirepoix

5 from 1 vote

A step-by-step guide to cutting the classic French mirepoix — the essential aromatic base of diced onion, carrot, and celery that forms the foundation of stocks, sauces, and braises.

Servings servings

Prep Time 15

Total Time 15

Ingredients

1 whole Carrot 25%
3 stalk Celery 25%
1 Large Onion 50%

US Customary - Metric

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)

Author: Nikolaos Saragias

Calories: 19kcal

Course: How To

Cuisine: American, French

Keyword: mirepoix

Nutrition