What is mirepoix?
Mirepoix is simply carrot, celery and onion, finely diced and cooked down slowly (usually in butter and usually in a covered frying pan over low heat) until the vegetables are tender and the sugars have caramelised. If mirepoix is au gras, then raw ham or lean bacon is added to the mix.
And why do I care?
Mirepoix is used as a foundational seasoning that will add a depth of flavour to your dishes – think of it as a bass note that anchors the dish. It’s the essential starting point for stews and soups and anything slow-cooked.
And it’s not just the French doing it – the Italians have soffritto, the creoles their Holy Trinity and the Spanish sofrito, all similar concoctions featuring some variation on onion, capsicum, carrot, garlic and tomatoes. The slow-cooking allows the vegetables to release their flavours so that they will be imparted into any liquids added afterwards.