Mirepoix Recipes
Mirepoix and its variations are essential flavor bases that form the backbone of many global cuisines. In French cooking, Mirepoix is a classic combination of diced onions, carrots, and celery, typically used in a 2:1:1 ratio, and it serves as the foundation for countless soups, stews, and sauces. Cajun cuisine offers its own twist called the “Holy Trinity,” which swaps out carrots for green bell peppers, creating a blend of onions, celery, and bell peppers that is fundamental to dishes like gumbo, étouffée, and jambalaya.
Different cultures have adapted this concept with their own unique ingredients and names. Latin cuisines use Sofrito, a flavorful puree made from onions, peppers, cilantro, and garlic, adding a fresh and vibrant character to their dishes. Similarly, Italian Sofrito closely resembles the French Mirepoix but often includes fennel, garlic, and parsley, either diced or pureed, enriching sauces and braises with layers of aromatic complexity. In Cantonese cooking, a simple yet impactful base of ginger, scallion, and garlic sets the stage for many stir-fries and soups.
When preparing these flavor bases, it’s important to note the cooking order: garlic, ginger, and scallions have a quick burn time and should be added last to avoid bitterness and ensure a balanced, fragrant dish. Understanding these foundational mixtures not only enhances your cooking but also connects you to the diverse culinary traditions that have shaped the way we build flavor worldwide.
In Cajun cooking, the combination of 3 parts onion, 2 parts celery and 1 part bell pepper is known as the “holy trinity.”
French Mirepoix
The French flavor base, called Mirepoix, is a combination of onion, carrot and celery generally cut to the same size. It’s used in a ratio that’s 2 parts onion to 1 part celery and carrot.
Sauté the “Holy Trinity”
The vegetables are Sautéed in butter, oil or bacon fat, and the results are used in gumbo, Etouffee and Jambalaya.
In Latin Cuisine: Sofrito
Latin cuisines include Sofrito in their repertoires; it’s a puree of onions, peppers, cilantro and garlic.
In Italian Cooking: Sofrito
In Italy, the Sofrito is just like a French Mirepoix except that you can also add fennel, garlic and parsley. It can be diced small or pureed in a food processor.
Cantonese
Ginger, scallion, and garlic.
Definition: Mirepoix vs. Holy Trinity
The Holy Trinity is the Cajun/Creole version of Mirepoix which still uses onions and celery but substitutes green bell pepper for carrots. It is typically used in equal proportions or in the same ratio as Mirepoix with 2 parts onion to 1 part each celery and green bell pepper
Instructions:
Since Garlic, Ginger, and Scallion have a fast burning point cook them last with your mixture to ensure a wonderful meal.