Mirepoix! No More Blah

kelly mitchell


Emeril calls the mirepoix (meer-pwah) a "holy trinity". The flavors combine to a special effect. Substitutions of ingredients is a crap shoot. Or maybe you will be the one to discover the next evolution of mirepoix. Please share your results here if you do use different ingredients

Use anywhere you want a vegetable stock, a fuller consistency and more robust flavor. Even canned soup or hamburger helper comes alive with a little mirepoix.

Like the gravy at Popeye's Chicken Restaurants? Can't figure it out? m-i-r-e-p-o-i-x


☆☆☆☆☆ 0 votes

20 Min
15 Min
Stove Top


  • 2 Tbsp
    butter or other favorite cooking oil
  • 2 c
    onion (white or yellow)
  • 1 c
  • 1 c
    bell pepper (green, yellow, red, or any combination)
  • ·
    salt and pepper to taste

  • 1 c
    carrots substituted for bell pepper. the bell pepper is an american introduction. classic versions specify carrots instead.
  • ·
    garlic cloves
  • ·
  • ·
    aromatic spices
  • ·
    seasoning that your dish calls for

How to Make Mirepoix! No More Blah


  1. In a pan large enough to hold your vegetables, heat oil over medium heat. A lid is not necessary
  2. When heated, add vegetables and seasoning. Stir occasionally to incorporate flavors and prevent burning.
  3. The mirepoix is done when you say it is. Typically, the vegetables are simmered until the onions are clear. If you want the vegetables prominent, simmer only enough to heat through or skip simmering and add straight to dish. For heavier dishes you may want to go until the onions caramelize.
  4. Master It:
    (This is the beginning of authentic Mississippi Delta gumbo. It starts with a roux as dark as you can get it and then adding mirepoix to kick it off. It simmers in the roux.)

    1) If you use fresh garlic cloves, try roasting them a moment in the oil before you add the vegetables.

    2) Make as much as you need, just stay with the formula. 2 parts onions, 1 part celery, and 1 part peppers.

    3) You can chop up a lot of vegetables at once and store in the freezer until needed so that you don't have to keep fresh ingredients all the time.

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