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Mirepoix the Flavor Base of French Cooking

  • Author: Bull Garlington
  • Total Time: 20 minutes


Learn this flavor base and you’ll be able to knock out a delicious French dish from a recipe or with just whatever you have in the fridge. You’ll cook like you gradutated from le Cordon Bleu. REMEMBER THE RATIO!


  • 2 onions, diced
  • 1 stalk of celery, diced
  • 1 carrot, diced
  • 1 tablespoon of butter


  1. Heat the oil to medium in a pan
  2. Sauté the mirepoix slowly so you don’t brown any of the vegetables.


The trick with a mirepoix is to cook it low and slow. You don’t want to brown the mixture. Instead, you are sweating the flavors out into the butter and marrying them all together to create a base flavor. Once the veggies are properly tender, you can add a splash of white wine, maybe some chicken, or beef, or pork, or mimes–whatever tastes French to you. Honestly, you can do almost anything on top of this mix and it tastes French. Remember the simple ratio of 2:1:1 and you can swap onions for shallots or leeks,use different kinds of carrots, and go crazy with your celery.

  • Prep Time: 10
  • Cook Time: 10
  • Method: Saute
  • Cuisine: French