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This is a classic French combination of vegetables meant to subtly add flavour to a dish. Some vegetables, such as onions and celery, were selected for their aroma; others such as carrots and parsnips were selected for their sweetness.
Outside France, the combination known is onion, celery and carrots. The usual proportion is 1/2 onions, 1/4 celery, 1/4 carrots.
In France, there are actually two main combinations. The one above was meant for meatless days (according to the Catholic Church), in which celery would help to boost the flavour of a dish missing meat. It is called "Mirepoix au maigre". The one meant to go with meat had a bit of salty meat, such as a bacon or cured fat, replacing the celery. With meat, it is called "Mirepoix au gras".
Sometimes the Mirepoix is added directly to a dish; sometimes it is gently fried first, which evaporates some of the water in the Mirepoix and concentrates and melds the flavours.
White Mirepoix
White Mirepoix is made of some or all of these: onions, celery, parsnips, white mushrooms, leeks, cauliflower. Used in dishes where darker ingredients would be wrong for the colour. If you are adding garlic, add it at the end as garlic can darken very quickly and affect the colour.
Mirepoix Stock
Fry the Mirepoix gently until if softens and caramelizes a bit, then boil brief in water. Strain if necessary.
Cooking Tips
- Dice fine if using in a recipe that cooks quickly; as a fine dice, they also become part of the sauce and help to make it thicker;
- Dice medium for stocks;
- Dice large for soups and stews.
History
Some versions in classical French kitchens (which abounded in kitchen minions to do endless chores) could be quite elaborate:
"Cut two pounds of fillet of veal, one pound of fat bacon, one pound of lean ham, four carrots, four onions, all into dice; pass off the whole with one pound of fresh butter, some whole parsley, a handful of mushrooms, two shallots, the least particle of garlic, a bay-leaf, a little thyme and basil, two cloves, a blade of mace, and a little pepper. The whole drawn over a slow fire, add the flesh of two lemons sliced thin (removing the pips), three ladlefuls of consommé, and half a pint of good white wine; simmer the mirepoix for two hours, and squeeze it through a tammy. Use this for entrees directed to be prepared 'a la mirepoix.'" -- George Augustus Sala (1828 - 1895). The Thorough Good Cook. 1896. Sauces: 40. Mirepoix.
Literature & Lore
One theory holds that Mirepoix is named after the 18th century Duke of Mirepoix, but this is likely a myth.
Language Notes
Mirepoix is pronounced "mir pwah".
Also called:  Mirepoix (French) Röstgemüse (German)
See Also
Stock
Other entries for Cooking Techniques
A la Parilla, Abaisse, Aceto Dolce, Acetomel, Acidulated Water, Acidulate, Adjust Seasoning, Adjusting the Taste of Dishes, Affriander, Al Carbón, Al Fresco, Al Pastor, Alambre, Alla Bolognese, Au Beurre, Au Bleu, Au Four, Au Gratin, Au Jus, Au Lait, Au Naturel, À Blanc, À l'Ailleule, À l'Anglaise, À l'Ardennaise, À l'Encre, À l'Étouffée, À l'Indienne, À l'Italienne, À l'Ivoire, À l'Occitane, À l'Orly, À l'Oseille, À l'Os, À la Bonne Femme, À la Broche, À la Carte, À la Chirac, À la Crème de Brebis, À la Cuillère, À la Diane, À la Financière, À la Genevoise, À la Japonaise, À la Jardinière, À la Laitière, À la Liegeoise, À la Minute, À la Mirepoix, À la Mode, À la Moëlle, À la Morvandelle, À la Navarre, À la Norvegienne, À la Paloise, À la Paysanne, À la Raimu, À la Reine, À la Russe, À la Tagale, À la Vapeur, À la, À Point, Bake Blind, Bake, Ballotine, Barbeque, Battuto, Baveuse, Beat, Beer Can Chicken Roasting, Bench Proof, Blanch, Braising, Broil, Caramelization, Caramelize, Carving a Turkey, Coining, Curing, Dredging, Egg Wash, Emincer, Emulsify, Fold, French Trimmed, Frissonne, Fry, Galantine, Grill, High Altitude Baking, Knead, Liaison, Measurements, Meat Cooking Techniques, Mince, Mirepoix, Mise en Place, Mochitsuki, Open-Faced, Pan Broil, Paner à l'anglaise, Parblanch, Parboil, Pâton, Peroxide & Vinegar Sterilization, Pickled, Pickling, Pittsburgh Rare, Poaching, Pork Brawn, Preheat, Proof, Pulse, Pulverize, Punch Down, Quadriller, Quick Jar Sterilization, Raidir, Reconstitute, Reducing, Rest, Ribbon Stage, Roasted Garlic, Roasting Peppers, Rolling Boil, Scalding Milk, Scald, Scallop, Separating Eggs, Skimming, Smoked Garlic Cloves, Smoking, Soffritto, Sous Vide, Souse, Spatchcock, Spitchcock, Stir, Straining, Temper, Tender To The Bite, Tezu, Top and Tail, Unmould, Usu-Zukuri, Warm, Wash, Water Bath, Whip, Wok Hay
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