Method
- Trim and peel the vegetables as needed. Cut them uniformly for the intended cooking time: fine dice for quick sauces, medium dice for soups and braises, or rough chunks for long-simmered stock.
- Combine in the classic ratio of 2 parts onion to 1 part carrot and 1 part celery by weight.
- Use raw as a stock base, or sweat gently in butter or oil until tender and aromatic without browning, 10–15 minutes.
- Cool promptly before storing.
Variations
For white mirepoix, replace the carrot with leek or parsnip. For Cajun and Creole preparations, use onion, celery, and green bell pepper in the proportions appropriate to the dish.
Related recipes and techniques
These are extensions, technique comparisons, or serving relationships; the complete recipe above remains usable as written.
- See All-Purpose Vegetable Stock for a vegetable-stock application.
- See Roasted Chicken Stock for a roasted poultry-stock application.
- The opening aromatic step in Classic Vegetable Minestrone applies the same foundational technique.