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Mirepoix: What It Is & Why You Should Use It



It came to my attention a few days ago that although I may be quite familiar with mirepoix and it's various uses, many people are not. As someone who loves to learn, I think it's also important to share the information that you learn! So for anyone reading who is an aspiring home cook, but has yet to learn what mirepoix actually is, this post is for you!

Mirepoix is essentially a French word for diced carrot, onion, and celery. That's it!

This trio is the base for many soups, sauces, and stews, and works to add a base layer of flavor that you just can't get otherwise. Mirepoix is generally sauteed in a bit of olive oil or butter before adding the rest of the ingredients for whatever dish you're making, quite literally creating a base for the dish.

If you're never used mirepoix in your cooking before, just try making a chicken noodle soup, but start with mirepoix. The difference will surprise you :)

Now, if you're thinking "Why do the French get all the credit?" - they don't!! Mirepoix might be French, but with a different name and a substitution here or there you will find that many cultures around the world have something similar.

Sofrito in Spain and Italy.

(peppers, onions, and garlic)

Holy Trinity in New Orleans.

(peppers, onions, and celery)

Asian Trinity

(ginger, scallion, and garlic)

Suppengrun in Germany

(carrots, celery root, and leeks)

And the list goes on....

No matter what culture you're from, or what dish you're cooking, next time try it with a bit of mirepoix.

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