Carrots, celery, and onions. Three simple ingredients. On their own, each is a well-respected aromatic vegetable. Combined, they become a culinary super power. And that hero is called mirepoix.
It’s hard to understate the importance of mirepoix. Proper cooking of and use of mirepoix is one of the first things you learn in culinary school. I fondly remember being astounded at the transformation of this trio when cooked, and the flavor and texture they provide.
Whether you use mirepoix in a sauce, stock, or even your next pilaf, I’m sure you’ll also be impressed with the depth and complexity that happens to a recipe when you simply saute or sweat carrots, onions, and celery. Below is my tutorial on how to cook mirepoix.