mirepoix

or mire·pois

[ mir-pwah ]

noun

1. a flavoring made from diced vegetables, seasonings, herbs, and sometimes meat, often placed in a pan to cook with meat or fish.
2. finely chopped vegetables, as onions and carrots, sometimes with meat, often used as a bed for meat that is to be braised.

mirepoix

/ mɪəˈpwɑː /

noun

1. a mixture of sautéed root vegetables used as a base for braising meat or for various sauces

Word History and Origins

Origin of mirepoix¹

1875–80; < French; said to have been named after C. P. G. F. de Lévis, duke of Mirepoix, 18th-century French diplomat

Word History and Origins

Origin of mirepoix¹

French, probably named in honour of C. P. G. F. de Lévis, Duke of Mirepoix, 18th-century French general

Example Sentences

We then deglaze with white wine and add mirepoix that’s been buried in hot embers to soak up all that smokey flavor.

From Salon

West African gumbo tends to be made with way, way more okra and, instead of relying on a roux or mirepoix to impart flavor, it contains dried fish powder, shrimp powder and “heavy-duty spices.”

From Salon

After browning your mirepoix and meats, reducing red wine and adding tomato paste, the next step reads as such:

From Salon

Dine-in: The Thanksgiving-inspired, but still French, menu at Maximilien will include salmon gravlax, potato cake, caviar, pumpkin bisque, roasted mirepoix and more.

From Seattle Times

Dine-in: The Thanksgiving-inspired, but still French, menu at Maximilien will include salmon gravlax, potato cake, caviar, pumpkin bisque, roasted mirepoix and more.

From Seattle Times