Mirepoix is the
French name for a combination of
onions,
carrots and
celery (either common Pascal celery or
celeriac). Mirepoix, either raw, roasted or
sautéed with
butter, is the flavor base for a wide number of dishes, such as
stocks,
soups,
stews and
sauces. Mirepoix is known as the
holy trinity of French cooking.
These three ingredients are commonly referred to as aromatics. Similar such combinations, both in and out of the French culinary repertoire, may include leeks, parsnips, garlic, tomatoes, shallots, mushrooms, bell peppers, chilies, and ginger. For the combination mirepoix au gras, or a Matignon, ham and/or pork belly are used as additional ingredients. In Cajun cuisine, a mirepoix or trinity is a combination of onions, celery and bell peppers.
They may be used in various combinations, as dictated by the cuisine and the dish itself.
Traditionally, the ratio for mirepoix is 211 of onions, celery, and carrots. The ratio for bones to mirepoix for stock is 101. When making a white stock, or fond blanc, parsnips are used instead of carrots to maintain the pale color.
