Pronounced “meer-pwah” (I know, I get that a lot), this combo of onions, carrots and celery is considered the trinity of aromatics. The jumping off point for soups, stews, sauces, even French lentil salad.
All of the ingredients are diced into pieces the size of peas. This is the first thing you would throw into a saute pan with butter or olive oil. Then garlic. Then tomatoes. Then stock…you get the idea.
Mirepoix is always on hand in a chef’s kitchen, and the good news is that you can buy these ingredients in bulk or when they go on sale and make a big batch, place it in a freezer bag and FREEZE. Grab a cup or two anytime you need it and saute your troubles away.
Incidentally, it also makes your kitchen smell amaaaa-zing, so if you want to impress someone with your culinary skillz, simply start sauteeing a batch 10 minutes before your guest arrives. Works every time.
Here’s what you do:
Begin by starting with equal amounts of onion, celery and carrot. I like to make in big batches so I’ll use a 2 lb bag of onions, 2 bunches celery and 1 large 6 lb bag carrots.
Next, prep all of your ingredients so that you can dice everything to the same size.
Finally, mix, place in a freezer bag and into the freezer your mirepoix goes! Remember that it does not need to be thawed before use. Simply dip a cup measure in the bag or pour straight into your pot. If your oil is hot, you will have some popping and sputtering. This is normal, people.