How to Make Mirepoix (2024)

First Published: November 10, 2018 . Last Modified: October 23, 2021 lisa29 Comments

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Mirepoix (pronounced "meer pwah") is a base of onions, celery and carrots which is used to make flavorful soups, stews and pot roasts. Every home cook should know how to make mirepoix . I keep some extra stored in my freezer to get a head start on dinner.

Since it's winter, I have been constantly dreaming about all the soups and stews I will be cooking. In order to make them, I need a constant supply of mirepoix.

Since I don't always like chopping up a batch of onions, celery and carrots, I decided to keep a stash in my freezer. So I declared the other morning as mirepoix day so I could have an unlimited supply any time I need it.

What is Mirepoix?

Mirepoix is the French culinary term for a combination of diced carrots, onions and celery slow cooked in butter or olive oil. It makes sauces, soups and stews have a ton of flavor and is an aromatic base in both French and Cajun cooking. But I love it so much that I could eat a bowl for lunch and be happy. I start almost every soup I make with this combination.

The traditional ratio of vegetables is 2 :1: 1 with two parts onion to one part celery and one part carrots. But I say use whatever amounts you like and sometimes I use equal parts of all veggies. If you don't want a strong onion base, you can use equal amounts of everything.

Recipes using Mirepoix

I use this flavorful base in many soups including my Yellow Split Pea with Ham and Spicy Lentil Soup with Chicken Sausage .

Mirepoix also provides much flavor to sauces and stews. I use it in recipes such as this Red Wine Goulash . It really makes any hearty soup or stew wonderful!

Here are some more recipes that start with a carrot, celery and onion base. You can easily start with this mirepoix from the freezer instead.

Lemon Quinoa Chicken Soup via Garlic and Zest

Smoky Lentil Florentine Soup

Healthy Butternut Squash Soup via Busy, Dizzy and Hungry

Why Pre Make Mirepoix?

By having some packaged bags of mirepoix in my freezer, I can get a pot of soup on the stove much quicker. I just add the frozen mirepoix and stock to a pot, then add the other meat and veggies. The soup or stew simmers until my kitchen smells wonderful.

This is such a time saver and many times I don't want to be chopping onions for fear of stinky hands and fingers. You know those days where you are trying to get dinner in the slow cooker and then are headed to a business meeting? How would you like to shake hands with a new business contact and their hands come back stinking like an onion...lol?There is nothing worse than making a big pot of soup before heading to church and realizing right before the sign of peace that your hands still smell like celery and onions. This has happened to me too many times.

So now I pre-make my Mirepoix and have the designated "stinky onion hands day". This is on the days when I am home cooking and blogging, and I know I won't be interacting with anyone besides my kids or husband.

Tips for Making Perfect Mirepoix

Pick fresh vegetables and use a sharp knife or food processor to dice veggies.
For extra flavor add tomato paste, chicken broth or vegetable stock to this basic mirepoix recipe.
Make sure to chop your celery, onion and carrots into similar sizes. This is the easiest way to insure everything will cook evenly.

How to Freeze Mirepoix

Mirepoix can be made and stored in a simple freezer bag. Freezing might make the mixture a bit soft. It's best to use this in soups and stews that are cooked for a long time or blended where the texture does not need to be chunky. If you don't want to freeze it, you can still make it in advance and keep in the fridge for a day or two.

Make a big batch so that it can be stored in individual freezer bags. I divide the mixture into one cup portions as this is a good amount for most of my recipes.

Make sure to label the bags and store the oldest ones in the front of the freezer. For best quality, they should be used up within two months.

Watch the video below, get the recipe and then start cooking!

Print Recipe

5 from 16 votes

Easy Mirepoix

Make this easy Mirepoix to keep in your freezer. It's great to flavor lots of soups and stews!

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Course: Sauces and Extras

Cuisine: French

Keyword: how to, Mirepoix, sauces

Servings: 4 bags

Calories: 226kcal

Author: Lisa Grant (Jersey Girl Cooks)

Ingredients

2 tablespoon olive oil
6 cups chopped onions
4 cups chopped celery
4 cups chopped carrots

Instructions

Heat olive oil to medium in a large Dutch oven.
Add onions, carrots and celery to the pan. Reduce heat to low and cook for about 10 minutes or until veggies soften while occasionally stirring.
Let the mirepoix cool and divide into 4 freezer bags. Label each bag. Lay bags flat in the freezer and use as needed.

Video

Notes

I divide this recipe into 4 bags. I use one bag for each recipe that calls for 1 cup of onions, 1 cup of carrots and 1 cup of celery. You can adjust as needed but 3 cups of chopped vegetables is what many recipes call for and amounts do not always have to be exact.

Nutrition

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Reader Interactions

Comments

Kristin @ Dizzy Busy and Hungry!
November 06, 2013 at 6:03 pm

LOVE this idea! Thanks! This would be a great timesaver for when I need to get dinner going without too much fuss. I wonder how these would hold up in a crock pot recipe? Have you ever tried it?
Reply
- jerseygirl
  November 07, 2013 at 9:08 am
  Hi Kristin. I have not tried in a crock pot recipe. It should work fine as long as you don't want the veggies in big pieces. I like when mine practically disappears in the broth or sauce. It's a way of hiding onions in the recipe...lol.
  Reply
- JoAnne Woolever
  May 20, 2021 at 6:54 pm
  Works GREAT in a Crockpot. Have used it for years. Am making about a gallon right now. I actually make the Mire Poix in my Crock Pot.
  Reply
stacey snacks
November 06, 2013 at 9:25 pm
I just finished making soup with mirepoix as the base.............I have never tried freezing celery and onions, but will give it a try!
Reply
Lynne Laino
November 06, 2013 at 10:06 pm
Awesome idea!!
Reply
Robin (Masshole Mommy)
November 07, 2013 at 10:04 am

Awesome. I would use it in my beef stew, but looking at that Beef and Lentil Stew recipe, I kind of want to give that a try!
Reply
Pamela @ Brooklyn Farm Girl
November 07, 2013 at 12:13 pm
Perfect for our garden harvest, yum!
Reply
Pam
November 07, 2013 at 1:24 pm
What a great idea!!!
Reply
Jennifer Stewart
November 17, 2013 at 6:27 pm
I love shortcuts and your blog! I have nominated you for a Liebster Award!
Reply
Anne Lawton
March 16, 2019 at 5:54 pm

I never thought to make mirepox ahead of time, brilliant idea! Now I have some all ready to go in my freezer.
Reply
Healing Tomato
March 17, 2019 at 8:09 pm

I had never heard of mirepoix before! Your post is very useful and informative. I am going to be putting Mirepoix in my soups too.
Reply
Candi Elm
March 25, 2019 at 11:55 am

I will never forget learning this in culinary school. Such an interesting name for it.
Reply
Christina
March 25, 2019 at 11:56 am

This is a great short cut! Such a time saver on busy nights!
Reply
reesa
March 25, 2019 at 6:45 pm

This is a must for stuffings, soups, and more! I absolutely love the smell of a Mirepoix cooking!
Reply
Sandi
March 28, 2019 at 6:01 pm

This sounds like the secret sauce to an amazing soup!!
Reply
Mary
September 18, 2019 at 12:25 pm
Just a little note about 'stinky onion hands'. I found a wonderful, quick solution for this. After I wash my hands, I rub them fairly vigorously all over (front, back, between fingers) against my metal sink. The onion smell disappears from my hands!
Reply
- lisa
  September 20, 2019 at 1:15 pm
  Good idea!
  Reply
Polly
October 20, 2019 at 1:34 pm

Great idea
Reply
Piodelcas
January 19, 2021 at 6:41 pm

Thank you so much for this idea. I just made a huge batch and froze in bags. More soups during the cold winter.
Reply
- lisa
  January 20, 2021 at 10:46 am
  It is nice to always have some in my freezer. Thanks for leaving the kind comment.
  Reply
lisa
February 03, 2021 at 9:26 am
You can puree it but it gives a dish much more flavor by cooking down in the pan. I did not know you can buy it in packets.
Reply
Wanda
October 27, 2021 at 6:19 pm

Such a great trip and way to use up vegetables! Bookmarking to try this recipe.
Reply
Mindee Taylor
October 27, 2021 at 6:36 pm

This is going to be such a time saver when it comes to all the yummy winter soups I plan to make this winter!
Reply
Jess
October 27, 2021 at 6:41 pm

I never thought to make this and store it in the freezer. GENIUS!!
Reply
Rika
October 27, 2021 at 6:50 pm

I love the idea of making it ahead of time for later use. It's going to help my preparation a lot!
Reply
Biana
October 27, 2021 at 6:51 pm

What a great idea for freezing mirepoix! Such a time saver for the holidays.
Reply
Marcy Grote
August 15, 2022 at 3:46 pm

This is such a great find. I live a long distance from the closest town. With no one to help eat a bunch of celery, this mirepoix is a perfect way to save the excess and have it ready to go.
Reply
- lisa
  September 01, 2022 at 3:25 pm
  Yes great idea not to waste celery!
  Reply

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