Mirepoix Recipe
Updated Jan 09, 2026
How to make mirepoix with onion, celery, and carrot. A simple guide to chopping sizes, cooking, and using it in soups and sauces.
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Mirepoix Is So Easy To Make!
I make mirepoix anytime I’m starting a soup, stew, or sauce and want a solid base to work from. It’s just onion, celery, and carrot cooked slowly in a little oil, but how you cut it and cook it matters depending on what you’re making. This is less of a recipe and more of a method I use over and over. Below is how I chop and cook mirepoix based on what I’m using it for.
Happy Cooking!
– Yumna
Mirepoix Ingredients
- Onion: I use a large yellow onion. Look for one that feels firm and heavy with dry skin. Sweet or white onions work too, but yellow is the most versatile.
- Celery: Choose celery that’s crisp, not bendy. If the stalks feel rubbery, they’re past their prime and won’t soften as nicely.
- Carrots: Whole carrots are better than baby carrots here. They have more flavor and hold their shape better when cooked. Look for firm carrots without soft spots.
- Olive oil: Just enough to coat the pan and help the vegetables soften without browning. You’re not trying to fry them, just cook them gently.
How to Make Mirepoix
- Use Large Chunks (about 1-inch): Best for Stocks, Braises and Broths
- Use Medium-Sized Chunks (about 1/2-inch): Best for Soups and Stews
- Use Small Chunks (about 1/4-inch): Best for Quick-Cooking Dishes: Risotto, Pan-Sauces and Sautés
Mirepoix Recipe
Learn How to Make Mirepoix including what ratio to use for the perfect balance and which vegetables you need. Spoiler it's onions, carrots, and celery!
Video
Ingredients
- 1 large onion
- 3 celery sticks
- 3 carrot sticks
- 1 tablespoon olive oil
Instructions
- Chop the vegetables depending on the recipe you are using them for:
- For large-size chunks, ideal for stock, broth or blended soups, roughly chop the vegetables into 1-inch cubes.
- For medium-sized chunks, ideal for soups and stews, cut the vegetables into ½-inch cubes. You can leave the celery and carrots sliced, or cut them half lengthwise and then cut into cubes.
- For small dice, ideal for sauces or pilafs, cut the vegetables into ¼-inch cubes.
- Heat the olive oil in a medium or large skillet or pot, over medium heat. Add the onions, celery and carrots, and stir to coat with the olive oil. Cook, stirring frequently, until the vegetables have softened and the onions are translucent, about 10 minutes.
- Continue with the recipe as desired, or allow the mirepoix to cool completely and freeze flat in freezer-safe zip top bags.
Equipment
Notes
My Top Tip: Watch the heat. Sauté the veggies on medium heat or lower. This gentle cooking process allows the vegetables to gradually release their flavors. Stir regularly to prevent burning or sticking.
Storage: Allow the mirepoix to cool completely before transferring it to an airtight container. Refrigerate for up to 4 days.
To freeze: Squeeze out as much air from the freezer-safe bag to prevent freezer burn. Gently press down to flatten the bags so they store efficiently in the freezer. Freeze for up to 6 months. Thaw overnight in the fridge or reheat directly from the freezer.
Nutrition
Calories: 65kcal, Carbohydrates: 8g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Sodium: 36mg, Potassium: 209mg, Fiber: 2g, Sugar: 4g, Vitamin A: 7657IU, Vitamin C: 6mg, Calcium: 25mg, Iron: 0.2mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Tips
- Cut the veggies the same size. To ensure even cooking, cut the onions, carrots, and celery into similarly-sized pieces depending on what size you need for your recipe.
- Don’t overcrowd the pan. To ensure proper browning and caramelization, avoid overcrowding the pan. Cook the vegetables in batches if necessary, allowing all pieces to come into contact with the heat and develop a golden color.
- Add a little salt. If you are using the Mirepoix the same day you are making it, add a pinch of salt in with the vegetables at the beginning of cooking. It encourages them to release their moisture a little faster.
Recipes to Make with Mirepoix
- In soups like Creamy Vegetable Soup, White Bean Soup or Lasagna Soup
- In sauces like Spaghetti Sauce or Bolognese Sauce
- In braises like Oven Baked Beef Stew or Beef Barley Soup
Comments
I just recently found you and can I say thank you so much for all that inspiration! Can you freeze mirepoix before cooking?
Yes, absolutely!