Aromatics Base

Professional technique:the aromatics base of classical cuisine

Onion, carrot and celery in a 2:1:1 ratio: the flavour foundation of every stock, every sauce and every braise. Named after the Duc de Mirepoix (1699-1757), whose personal chef popularised the combination (Larousse, 2001).

2:1:1 onion:carrot:celery (by weight)

3-4 cm large mirepoix for stock (8-12 hours)

5-8 mm fine mirepoix for sauces

1699 Duc de Mirepoix, namesake of the technique

Requirements

Chef's knife (20-25 cm), freshly sharpened Green cutting board (HACCP: vegetables) Onion, carrot and celery (2:1:1 by weight) Kitchen scale for correct ratio Bowl or gastronorm container for collection

In brief

[DEFINITION] Definition: Mirepoix

Mirepoix is a mixture of cut aromatic vegetables (onion, carrot, celery) in a 2:1:1 ratio by weight, used as a flavour base for stocks, sauces, soups and braised preparations. The vegetables release flavour into the liquid but are not eaten themselves.

Standard ratio: 2 parts onion, 1 part carrot, 1 part celery by weight (Escoffier, 1903)
Large cut (3-4 cm) for long preparations; fine (5-8 mm) for short preparations
Mirepoix blanc: onion, leek and celery for white stocks and white sauces
Pincage: searing mirepoix to caramelisation for brown stocks and espagnole

Varieties of mirepoix

Mirepoix Classique

The standard mirepoix: onion (50%), carrot (25%) and celery (25%) by weight. Escoffier (1903) also mentions the optional addition of bacon (lard) for extra richness in brown stocks, a variant called mirepoix gras. The classic mirepoix is used for fond brun, jus de veau and espagnole. The CIA (2011) recommends not cutting the pieces too uniformly: slight variation in size provides better flavour extraction.

Examples: Veal stock, fond brun, espagnole, demi-glace

Mirepoix Blanc

Mirepoix blanc replaces carrot (which imparts colour) with leek for a colourless aromatics base. Composition: onion (50%), leek (25%), celery (25%) by weight. Used for all white preparations where colour addition is undesirable: fond blanc, veloute, fish stock and court-bouillon. The Larousse Gastronomique (2001) also calls this "mirepoix au maigre" when bacon is omitted.

Examples: Fond blanc, fumet de poisson, veloute, court-bouillon

Matignon

Matignon is a finely cut mirepoix (5 mm) with the addition of ham or bacon, which remains in the preparation and is eaten along with it. The name refers to the 18th-century cook Matignon (Larousse Gastronomique, 2001). Used as a base for roasts and poultry that cook directly on top of it in the oven. The difference from regular mirepoix: matignon is the garnish that ends up on the plate; mirepoix is strained and discarded.

Examples: Stuffed artichokes, roast, poulet en matignon

Auguste Escoffier, Le Guide Culinaire (1903); Larousse Gastronomique (Larousse, 2001); CIA, The Professional Chef 9th ed. (2011)

Cutting sizes and applications

Large mirepoix: 3-4 cm

Used for stocks that simmer for 4-12 hours or longer (veal stock, game stock). Large pieces release flavour more slowly and prevent bitter notes. CIA (2011): never cut bones smaller than the mirepoix pieces. Do not sear for white stock.

CIA Professional Chef, 2011

Medium mirepoix: 1-2 cm

Standard for soups, ragouts and sauces with 30-90 minute cooking times. Optimal balance between flavour extraction and control. McGee (2004): sulphur compounds in onion convert to sweeter compounds during slow heating.

McGee, On Food and Cooking, 2004

Fine mirepoix (matignon): 5-8 mm

For quick sauces (10-20 minutes) and preparations where the vegetables remain in the dish. Matignon: fine mirepoix as a garnish in the finished dish. Escoffier (1903): uniform pieces for uniform cooking.

Escoffier, Le Guide Culinaire, 1903

Always use a green cutting board for vegetables (NVWA colour code). Store cut mirepoix covered at a maximum of 7 °C. Do not store for longer than 24 hours after cutting (NVWA, 2021).

Step-by-step method

1

Weigh the vegetables in a 2:1:1 ratio

Weigh onion, carrot and celery in the ratio 2:1:1 by weight. Example: 200 g onion, 100 g carrot, 100 g celery for 400 g mirepoix.
2

Wash all vegetables

Peel the onion and carrot. Wash the celery thoroughly, including the hollow where dirt accumulates. Use a green cutting board (NVWA colour code for vegetables).
3

Cut to the correct size for the preparation

Large stock (4-12 hours): 3-4 cm. Soups and ragouts: 1-2 cm. Matignon: 5-8 mm. Determine the size before you begin.
4

Cut the onion radially

Halve the onion from pole to pole, place the flat side on the board. Cut radially (from the core outward) for pieces that retain structure during heating (McGee, 2004).
5

Cut the carrot into even pieces

First cut the carrot lengthwise, then crosswise into pieces of the desired size. Even sizing ensures even cooking.
6

Cut the celery in an arc shape

Cut the celery diagonally or into rectangular pieces of the desired size. The arc shape increases the surface area for better flavour extraction.
7

Use immediately or store correctly

Use immediately for optimal flavour. Store covered at a maximum of 7 °C, no longer than 24 hours (NVWA, 2021).

HACCP and food safety for mirepoix

Green cutting board: exclusively for vegetables and fruit (NVWA colour code system). Never use the same board for meat/fish and then vegetables. Salmonella and Campylobacter survive on plastic boards: clean after each use. Wash hands after cutting onion.

Store cut mirepoix at a maximum of 7 °C, covered (NVWA, 2021). Do not store for longer than 24 hours: bacterial growth accelerates on cut surfaces. Never leave in the danger zone of 10-65 °C. Use clean sealed containers.

Celery is a mandatory declarable allergen (EU 1169/2011, Annex II). Always declare on the menu and recipe card. Mirepoix blanc without celery is celery-allergen-free. Inform guests with celery allergy.

Mirepoix per preparation: ratios and cutting sizes

Preparation	Mirepoix type	Cut size	Ratio	Searing
Fond brun	Classique	3-4 cm	2:1:1	Yes, until caramelised
Fond blanc	Blanc	3-4 cm	2:1:1	No
Fumet de poisson	Blanc	1-2 cm	2:1:1	No
Soup/ragout	Classique	1-2 cm	2:1:1	Optional
Matignon	Gras	5-8 mm	2:1:1 + ham	Optional

Escoffier, Le Guide Culinaire (1903); CIA, The Professional Chef 9th edition (Wiley, 2011)

Food cost of mirepoix

Mirepoix is one of the most affordable flavour bases: onion, carrot and celery together cost approximately 0.40-0.80 euro per 400 g
For stock: 1 kg mirepoix per 5 litres of stock is standard; cost per litre of stock is approximately 0.10-0.20 euro for mirepoix alone
Seasonal purchasing: carrot and celery are available year-round at stable prices; onion is cheaper in season
Leftover celery leaves can be used for garnish and decoration, reducing waste costs
Mirepoix is not eaten: a purely functional cost item as a flavour agent; optimise by not using excess

Frequently asked questions

Why is the ratio 2 parts onion and 1 part each of carrot and celery?

Onion has the highest concentration of aromatics and flavour compounds. In equal quantities, onion would overpower the other vegetables. Escoffier (1903) established the 2:1:1 ratio based on flavour balance: onion provides volume and sweetness, carrot provides sweetness and colour, celery provides a spicy-bitter contrast. The ratio ensures a balanced aromatic flavour profile.

Can I add other vegetables to mirepoix?

Yes. In Spanish cuisine, sofrito is used: onion, garlic and pepper. In Italian cuisine, battuto is the equivalent: onion, carrot, celery and sometimes garlic. In Cajun cuisine, the "holy trinity" is onion, bell pepper and celery. Classic French mirepoix has the strictest definition: only onion, carrot and celery. Leek, mushrooms and fennel are sometimes added for specific preparations (CIA, 2011).

Should I always sear mirepoix?

No. For white stocks and white sauces, never sear: caramelisation adds colour and bitterness. For brown stocks and espagnole: always sear to deep caramelisation, which activates the Maillard reaction and adds complex umami tones. This is called "pincage". Escoffier (1903) explicitly distinguishes both methods.

How long can I store cut mirepoix?

A maximum of 24 hours covered at 4-7 °C (NVWA, 2021). Cut surfaces significantly increase bacterial growth. Onion is the most vulnerable: cells damaged by cutting produce enzymatic reactions that diminish quality. Store in sealed containers. Freezing raw mirepoix is possible but produces a soft texture after thawing: suitable for stocks, not for dishes where texture matters.

What is the difference between mirepoix and sofrito?

Mirepoix is the French version: onion, carrot and celery (2:1:1), always added raw to the preparation or lightly seared. Sofrito is the Spanish-Portuguese version: onion, garlic and tomato (and sometimes pepper), always fried in olive oil until a paste-like sauce forms. Sofrito is a finished component; mirepoix is a flavour agent that is strained and discarded (Larousse Gastronomique, 2001).

Why is celery an allergen and how do I communicate this?

Celery (Apium graveolens) is listed as a mandatory declarable allergen in Annex II of EU Regulation 1169/2011. The allergen remains active after heating and processing. In the professional kitchen: always declare "contains celery" on menus and recipe cards for all preparations based on mirepoix. Mirepoix blanc (with leek instead of celery) can be offered as an alternative for guests with celery allergy.

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Food safety & HACCP

The HACCP guidelines, temperatures and storage advice on this page are based on Codex Alimentarius (WHO/FAO) as the global baseline standard and EU Regulation 852/2004. Local laws and regulations may differ. Always consult your national food safety authority for the applicable standards in your region:

Netherlands: NVWA (nvwa.nl)
Belgium: FAVV (favv-afsca.be)
Germany: BfR (bfr.bund.de)
United Kingdom: FSA (food.gov.uk)
United States: FDA (fda.gov) — FDA Food Code
EU general: EU Regulation (EC) 852/2004 on food hygiene
International: Codex Alimentarius CAC/RCP 1-1969 (revised 2020)

Allergens & dietary information

Allergen information is indicative. When in doubt about allergens in preparations, always contact the supplier or a certified allergological adviser. KitchenNmbrs accepts no liability for allergic reactions or diet-related harm.

Copyright & sources

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Sources and legal information

Auguste Escoffier — Le Guide Culinaire (Flammarion, 1903; reprint Wiley, 2011)
Larousse Gastronomique (Larousse, 2001) — historical context and variant definitions
CIA (Culinary Institute of America) — The Professional Chef, 9th edition (Wiley, 2011)
Harold McGee — On Food and Cooking (Scribner, 2004) — sulphur compounds in onion and flavour chemistry
NVWA — Food Safety Guidelines for the Professional Kitchen (2021)