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Three different sized blends of carrots, onions, and celery for a mirepoix lined up on a cutting board in rows.
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5 from 28 votes

How to Make Mirepoix

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!
Course Tutorial
Cuisine American, French
Prep Time 10 minutes
Cook Time 10 minutes
0 minutes
Total Time 20 minutes
Servings 4 cups
Calories 65kcal
Author Yumna Jawad


  • 1 large onion
  • 3 celery sticks
  • 3 carrot sticks
  • 1 tablespoon olive oil


  • 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.


Storage: Allow the mirepoix to cool completely before transferring it to an airtight container or freezer-safe bag. Refrigerate for up to 4 days.
To reheat: Transfer the desired amount to a skillet or pot and warm over medium heat, stirring occasionally until heated through.
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.
  • Dice the vegetables into similar sizes for even cooking.
  • Watch the heat to prevent burning or sticking, and allow the mirepoix vegetables to release their flavors gradually.
  • Don't overcrowd the pan to ensure even browning, and take your time to sweat the onions and saute the vegetables slowly for the best flavor and texture.


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