This classic mirepoix recipe blends onions, carrots, and celery into the perfect flavor base for soups, stews, and sauces. Prep ahead on Sunday and save time in the kitchen all week long.
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Multipurpose Flavor Base
Mirepoix (pronounced meer-pwah) is one of the simplest yet most transformative techniques in cooking. This classic French flavor base made from onions, carrots, and celery forms the foundation of countless soups, stews, sauces, and braises.
By prepping it in bulk on Sunday, you can eliminate the nightly chopping of aromatics and guarantee consistent flavor in your meals all week long.
Fun Fact! Meet the Duke of Mirepoix: Gaston-Pierre-Charles de Lévis-Lomagne, duc de Mirepoix. His Chef de Cuisine was credited with coming up with this technique during the 18th century in France.
Why Batch-Prep Mirepoix?
Chopping onions, carrots, and celery every night can be tedious and time-consuming. Prepping mirepoix ahead ensures you always have a ready-to-go base that saves 10–15 minutes of prep and guarantees consistent flavor in your dishes. It’s the perfect Sunday prep project for busy home cooks who want weeknight meals to come together faster.
Keep It Simple: Mirepoix is a time-tested technique that proves the simplest methods often bring the biggest impact. By prepping it once a week, you’ll save time, reduce stress, and guarantee richer flavors in every dish you cook.
See Mirepoix in Action
Curious how mirepoix adds flavor in real dishes? Check out these recipes where the diced onion, carrot, and celery foundation transforms simple ingredients into something memorable:
In the Spicy Lemon Calabrian Chili Chicken Orzo Soup, mirepoix steps in early to build savory depth before the orzo and chicken come together, while the Macaroni Pecorino Cheese Tomato Stew uses it to mellow roasted tomatoes and add structure to the cheesy sauce.
And the Dill Lentil Chicken Soup relies on mirepoix as the essential aroma base that balances earthy lentils and bright dill, all perfect examples of how batch‑prepped aromatics become the backbone of comfort cooking.
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- How to Make Ata Gige Paste – A Nigerian Aromatic Base
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- Garlic and Ginger Paste: A Flavor Shortcut Every Home Cook Needs
- French Omelet with Whipped Garlic Herbed Cottage Cheese
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Ingredients with Steps
To make mirepoix, simply dice onions, carrots, and celery in a 2:1:1 ratio, which means twice as much onion as carrot and celery. Cut the vegetables into even pieces so they cook consistently, then portion them into containers or bags for storage.
Keep some in the fridge for up to five days if you’ll use it soon, and freeze the rest in ½-cup or 1-cup portions for up to three months. When cooking, sauté the mirepoix in oil or butter until soft and fragrant, then build your soup, stew, or sauce right on top of this flavorful base.
Culinary Glossary
This section concisely defines key ingredients and techniques related to this post to enhance understanding and improve cooking skills.
- Mirepoix – A French flavor base of onions, carrots, and celery used to start soups, stews, and sauces.
- Aromatics – Vegetables and herbs that add depth and fragrance when cooked.
- Base – The starting point of a recipe, often built on sautéed aromatics.
- Sweating Vegetables – Gently cooking vegetables in fat to release flavor without browning.
Instructions with Videos
Follow the instructions and cooking tips below using the step-by-step video guides.
Equipment
Here’s what you’ll need to make this recipe with ease:
- Cutting board – for prepping onion, carrot, and celery.
- Chef’s knife – to dice vegetables evenly.
- Measuring cups – to keep the 2:1:1 ratio consistent.
- Mixing bowls – to hold chopped vegetables before portioning.
- Airtight containers or freezer bags – for fridge and freezer storage.
- Ice cube trays or deli cups (optional) – to freeze smaller, ready-to-use portions.
Alternatively! You can use a manual or electric food chopper to speed up the dicing process if you want consistent cuts without as much knife work.
Kitchen Must-Haves Reviews
Find a collection of my reviews of kitchen equipment that I have purchased or recommend. Kitchen Must-Haves - Find other tools I use here.
My Review: The KitchenAid 3.5 Cup Food Chopper is a must-have in the kitchen at a great price. It’s compact, powerful, and lightweight, making meal prep easier without taking up much space. I love its one-touch operation, perfect for quickly chopping, mixing, and puréeing. Plus, it's easy to clean. Watch me use it for my Spicy Tomato Farro Risotto and Chili Herb Crusted Rainbow Trout recipes. This chopper is essential, especially if you love cooking with lots of gadgets like me!
My Review: I’ve used these Fotouzy Cutting Board Mats for a long time, and while they’re flexible, dishwasher-safe, and great for preventing cross-contamination with their color coding, I now prefer solid plastic cutting boards. They’re BPA-free, non-porous, and wide enough to protect my wooden board, especially handy when zesting or transferring ingredients. That said, they don’t stay perfectly steady, even with a damp towel underneath, so I give them a 4 out of 5. But I still use it a lot for quick meat and veggie preps and place them right in the dishwasher.
My Rating: ⭐⭐⭐⭐⭐
Purchased: 10/17/21
Update: 08/19/24
My Review: This knife is well-made. Super solid and multi-functional. It is made with high-carbon steel, so it will not rust. Slicing meat like fish is easier with the grooves. It doesn’t stick to the knife. The handle has an excellent grip, and it's not heavy. For some background, a Santoku is a versatile Japanese kitchen knife characterized by its straight edge and "sheepsfoot" blade, designed for slicing, dicing, and chopping with precision. Its name means "three virtues," referring to its ability to handle meat, fish, and vegetables efficiently, making it a staple in both professional and home kitchens.
This has decreased from $12.86 to $10.94.
The OXO Good Grips No-Spill Ice Cube Tray is one of my favorite tools for freezing garlic and ginger or basil paste in perfect portions. The silicone bottom makes it effortless to pop out cubes without twisting or banging the tray, while the super-tight lid prevents leaks and keeps freezer odors out. It’s compact, reliable, and ideal for keeping homemade pastes ready to use at a moment’s notice.
Storage Instructions
Learn how to properly store leftovers and reheat them so they stay fresh and flavorful.
- Refrigerator: Store diced mirepoix in airtight containers for up to 5 days. Keep portions in ½-cup or 1-cup sizes so they’re easy to grab when you’re ready to cook.
- Freezer: For longer storage, spread diced vegetables on a sheet pan to freeze individually before transferring to freezer bags, or portion directly into ice cube trays or deli cups. Mirepoix will last up to 3 months frozen.
- Best Practices:
- Always label containers with the prep date, and note whether they are raw or pre-sautéed.
- For quick weeknight meals, freeze mirepoix in smaller portions so you can drop a cube or cup straight into soups, sauces, or stews without thawing the entire batch.
Are You Storing Food Safely? Get food safety storage tips from the FDA.
5 Prepping Tips
Cook's Notebook is your Cooking Tips Resource Guide. Become a better home cook with tips to help you cook more efficiently.
- Keep the Ratio Right - Stick to the classic 2 parts onion, 1 part carrot, 1 part celery. Measuring with cups instead of eyeballing makes sure the flavors stay balanced every time.
- Cut Evenly - Dice vegetables into uniform sizes so they cook at the same rate. Small dice is great for sauces, medium dice for soups and stews, and large dice for slow braises.
- Batch Once, Use Often - Dice a large amount on Sunday, then divide into ½-cup or 1-cup portions. This makes it easy to grab just what you need without wasting time.
- Choose Fresh, Firm Vegetables - Soft carrots or limp celery will affect flavor and shelf life. Pick vegetables with vibrant color and crisp texture for the best results.
- Consider Pre-Sautéing Before Freezing - For a softer texture and faster use, lightly cook mirepoix in oil or butter before freezing. This method lets you drop it straight into recipes like soups or sauces without extra prep.
Frequently Asked Questions
Here, you will find a list of common questions that I have answered. If you have questions, please write them in the comment section below.
The traditional ratio is 2 parts onion, 1 part carrot, and 1 part celery.
Yes, diced mirepoix freezes very well in small portions, making it easy to grab what you need for soups and sauces.
It’s the foundation for classics like chicken noodle soup, pot roast, Bolognese sauce, and countless stews and braises.
Seasoning Blend Recipes
Looking for other ways to increase the aromatics in your recipes like this? Try these:
- Garlic and Ginger Paste: A Flavor Shortcut Every Home Cook Needs
- 3 DIY Salt-Free Spice Blends to Boost Weeknight Meals
- Citrus Herb: A Bright, Salt-Free Seasoning for Chicken, Fish, and Veggies
- Caribbean Kick: A Bold, Salt-Free Jerk Seasoning You Can Make at Home
Cooking Tips and Tutorials
If you found this tutorial helpful, you’ll love my Cook's Notebook collection. From knife skills and flavor bases to time-saving tricks and essential equipment guides, this section is packed with chef-tested lessons to help you cook with confidence.
- 10 Grocery Shortcuts for Quicker Prep
- How to Spatchcock a Chicken: Easy Step-by-Step Guide for Juicy, Even Cooking
- Mise en Place 101: The Home Cook’s Guide to Prepping Smarter, Not Harder
- How to Prep Chicken Cutlets for Quick, Delicious Meals
📖 Recipe
Mirepoix
Ingredients
- 2 cups onions diced
- 1 cup carrots diced
- 1 cup celery diced
Equipment
- Sharp Knife or food processor
- Storage Container read notes
Instructions
- Save Time in the Kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Dice onions, carrots, and celery into uniform pieces so they cook evenly.
- Store raw mirepoix in airtight containers in the fridge for up to 5 days, or freeze in portions for up to 3 months.
- To use, sauté the mixture in oil or butter for 5–10 minutes until softened and aromatic, then continue with your recipe.
Notes
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Choose Dice Size by Use:
- Small dice (¼ inch): Best for sauces, soups, and dishes where the vegetables should melt into the base.
- Medium dice (½ inch): Ideal for stews, braises, and pot roasts where the vegetables should hold some texture.
- Large dice (¾ inch or more): Works well for roasting or slow cooking when you want the vegetables to remain distinct.
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Storage Tips:
- Store diced mirepoix in airtight containers in the refrigerator for up to 5 days.
- Freeze in labeled ½-cup or 1-cup portions for up to 3 months.
- For small dice, ice cube trays are perfect for quick weeknight cooking. For larger dice, use deli containers or freezer bags to prevent clumping.
Nutrition
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Chef Maika Frederic
Chef and Educator
Haitian-American chef and educator Maika Frederic blends bold flavors with approachable recipes. With a background in both professional kitchens, classrooms, and children therapy—as a trained chef, former teacher and technician—she brings a thoughtful, inclusive touch to every dish. Through her platform, Just Maika Cooking, she shares diverse meals and practical tips to empower home cooks of all ages and levels.
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