Cooking Basics: Mirepoix

What the heck is Mirepoix? (pronounced MEER-uh-pwah)

Some call it the "Holy Trinity" of cooking.  It is the basis for many stocks, soups, sauces, stews, stuffing, and many more dishes.  I just call it good old flavor.

Typically a mirepoix is:

onions (2 parts)
celery (1 part)
carrots (1 part)

In New Orleans, it is onions, celery and bell peppers.  Mirepoix is usually chopped up and is the first thing you water fry in a pan until brown.

What do you get when food turns brown in a pan?  FLAVOR!  Some people call it "carmelization."  Whatever you call it, anything you add to your mirepoix will have significantly more flavor.

Check out my recipe for: Garlic Thyme Gnocchi with Fennel Creme Sauce and Bok Choi Twists.  I use a mirepoix of leeks, fennel and carrots.  Leeks are very onion-like.  Fennel bulb is very celery-like.  It worked great!

Try out a mirepoix in your next sauce or soup.