mirepoix

French flavor foundation

Mirepoix is a mixture of diced vegetables—typically onion, carrot, and celery—sautéed in butter or oil as a flavor base for sauces, soups, stocks, and braises.

The vegetables are usually cut small and cooked slowly until softened but not browned.

French in origin, it remains fundamental to classical cooking technique: Start with a mirepoix and build from there.

base

carrots

Edible orange taproots

celeryEdible ribbed stalks
onionsPungent layered cooking bulbs
foundationUnderlying support structure

flavor base · cooking base · dicing · chopping · sautéing · sweating · preparation · vegetables · sofrito · trinity

stocks

stock

Goods kept for sale

brothClear simmered meat liquid
bouillonClear seasoned broth
consomméClarified, concentrated stock

fond · bone broth · fumet · jus · demi-glace · reduction · simmering · clarifying · skimming · collagen

braising

braise

Sear, then slow-simmer

stewSlow-simmered meat dish
pot roastSlow-braised beef entrée
osso bucoBraised cross-cut shanks

coq au vin · boeuf bourguignon · daube · cassoulet · ragout · fricassee · slow-cooking · Dutch oven · tenderizing · low heat

soups

soup

Cooked liquid dish

minestroneItalian vegetable soup
potageThick, blended soup
chowderThick creamy seafood soup

bisque · gumbo · vegetable soup · chicken soup · lentil soup · split pea · bean soup · simmering · ladle · stockpot

French

French cuisine

Cooking from France

EscoffierPioneering French culinary master
culinary traditionInherited food preparation customs
chefProfessional kitchen leader

gastronomy · bistro · brasserie · saucier · mother sauces · Provence · Burgundy · Lyon · fine dining · haute cuisine

mirepoix

carrots

stock

braise

soup

French cuisine

mirepoix

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