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Mirepoix…as Fun to Say as It Is to Make

Retirement Reflections

Are you familiar with mirepoix, a combination of sautéed carrots, celery and onion? It is frequently used to form the foundation and enhance flavours and aromas in many soups, stews and sauces, especially in French cooking.

First, you must admit, the term is super fun to say. You can pronounce it along with Julian (who makes French pronounciation videos) here. This dish was named for Charles-Pierre-Gaston François de Lévis, the Duke of Mirepoix, a French aristocrat from the 18th century. It is believed that his chef created this mixture in the Duke’s honour,

Preparing this base is often easier than pronouncing it. Just dice 2 parts onion, 1 part carrot, and 1 part celery, then sautée slowly, with a bit of olive oil, over low heat for 10-15 minutes. I usually make a large batch, divide it into one-cup portions and freeze a couple of portions for later. Step-by-step recipe here.

Although, traditionally a French cooking staple, slightly different versions of mIrepoix can be found across a variety of cultures, including: Cajun Holy Trinity, Italian Soffritto, Spanish Sofrito, Asian Gold Trinity and German Suppengrün, to name just a few. What can you make with mirepoix (or one of its variations)? Soups, sauces, stews, chili, meatloaf, pot pies, rice dishes, French dressing, enchiladas, stir-fries, scrambled eggs….the sky’s the limit!

Why make your mirepoix ahead of time? Cost, convenience, and speed of later meals are the main reasons for making a big batch of mirepoix and freezing portions for later. It also reduces the number of days of onion tears and onion-smelling hands. Oh, and Richard is grateful for these handy little freezzer packs when it is his turn to cook. Recently, he made Italian Lentil and Mushroom Stew from an old Hello Fresh recipe but using our ingredients (including mirepoix from the freezer). It was absolutely delicious. I hope he makes it again!

That’s what’s been on my plate this chilly start to autumn. What’s been on yours?

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Published by Retirement Reflections

Prior to retirement, I lived and worked in Beijing China for fourteen years (Middle School Principal/Deputy Director at The Western Academy of Beijing). Leaving international life behind, my husband and I retired to Vancouver Island in June 2015. To document both this transition and our new adventures, ‘Retirement Reflections’ was born. I hope that you enjoy reading these reflections, and will be willing to share your own.

74 thoughts on “Mirepoix…as Fun to Say as It Is to Make”

  2. I hate chopping stuff, especially onions and garlic, so you’re probably right in doing a batch. It all looks much too wonderful for the time of day it is here. I’m just drinking my second coffee.

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    1. Hi, Jo – A second cup of morning coffee sounds perfect!

      I also hate chopping onion and garlic. Freezing a big bunch in small batches has been a lifesaver for me. Just yesterday, I used a freezer pack of mirepoix to make slow cooker chilli. It literally cut my prep time down by more than half!

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  4. Being a non-foodie, I didn’t realize it had its own name….and being a news reader, I juxtaposed letters and read “monkey pox” – I like your version way better than mine 🙂

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  11. I learned about the term a couple years ago when my bidding chef started taking culinary classes at his high school… until then I just called it onions, celery, and carrots!

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  13. Great idea! I fry big batches of mushroom and onions for the same reasons. Mushrooms don’t hold long in the fridge but a nice little packet of prepared ones from the freezer does the trick in many recipes.

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  17. I’ve often made this combo at the start of a dish I’m preparing but didn’t know it was a “thing” on its own nor thought of batch cooking it! Thanks for the enlightenment, my friend and co-host! 💕 The dishes made with mirepoix look fantastic too.

    Deb

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  20. That is a fantastic idea to make the mirepoix in handy packets. Oh, and thanks for the history lesson. I am alway curious about how foods came about and received their name.

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  21. It is fun to say! And to have at hand. Of course, in a house this is easy and convenient. 🙂

    Now that we are back in our camper, I realize how much more challenging everything is again. For example: you don’t find celery in produce stores, we have a tiny freezer that doesn’t fit containers, and I used two of our leftover containers to put laundry powder in to absorb some of the humidity and mold while we were gone. These containers are now useless for food as they smell like laundry detergent. Yikes!

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  24. Used mirepoix in the corn chowder I made the other day. Corn from the garden. All produce is picked from the garden other than potatoes & carrots. Good thing; it froze last night.

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  25. Thanks Donna! Add me to the list of people who had no idea that there was actually a word for this base of vegetables. I too use it all the time and yet it never occurred to me to make large batches and freeze it in smaller portions.

    I learn something new everyday! Thanks again! 🙂

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  26. Hi Donna, the pronunciation of this was lovely to listen to! I’ve not been aware of this base dish but can see the benefits. It’s hard for me though as my husband has an intolerance of onion and garlic and boy does that make it hard at times!! Great idea making batches and then freezing, your ‘Hello Richard’ meals always look fabulous 🙂

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    1. Hi, Debbie – Not being able to eat onions or garlic is so restricting – especially in restaurants. I definitely feel for you on this. A couple years ago, Richard was put on a low-fodmap diet by our doctor. I seriously thought I would go crazy, especially as we are primarily plant-based eaters and our food ingredient choices became very limited.

      I am greatly enjoying following your adventures.

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  28. Donna,

    I studied French in high school and college so, I felt certain I knew how to pronounce mirepoix, but it was much more fun to listen to a Frenchman do it. I use okra instead of celery for Creole Gumbo roux and it is yummy. I’m hungry. Have a great week ahead. Joe

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  29. Hi Donna, It all looks so good. It’s a great idea to make a big batch of mirepoix and freeze portions for use later. Coincidentally, celery, carrots and onions are on sale at my local grocery store this week. So, make mirepoix goes on my to-do list. Thank you for the recipes.

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  31. Yum! I know I would love this, Donna. And how convenient to make and freeze batches for later use! It reminds me a little bit of making stuffing with the celery and onions. Of course my stuffing uses a ridiculous amount of butter!

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  32. Hi Donna – I always make a mix of veggie – often as you suggest for all my casseroles/stews … I recently made a veggie dish of celery, onion, haricot beans with whatever else I felt like – a good base as you say. I don’t think I had carrot – but I’d happily put that in. Good idea making batches … especially if Richard is going to cook occasionally – cheers Hilary

    I am going to sort out this email thing shortly – perhaps even this pm … I’ve posted the odd thing – not v often … Maudlin’ I am … cheers Hilary

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    1. Hi, Hilary – We are online at the exact same time! Thank you for reading and commenting. I am so driven by my email reminders of new posts that I usually forget to check otherwise. With this reminder, I am now off to see what posts I’ve missed from your site. See you there! ❤

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