A mixture of diced vegetables, traditionally carrots, onions, and celery in a 1:2:1 ratio, used as a flavor base for stocks, sauces, and braises.
Named after the Duke of Mirepoix, an 18th-century French aristocrat whose chef popularized this combination. The technique became fundamental to French cuisine and the foundation for countless dishes.
Mirepoix is the aromatic foundation of Western cooking - these three vegetables contain natural glutamates that create umami depth when slowly cooked. The 1:2:1 ratio isn't arbitrary; it balances the sweetness of carrots and onions with the earthy bitterness of celery!
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