What is the classical mirepoix ratio?

Mirepoix (pronounced "meer-pwah") is the French aromatic base of countless soups, stocks, and sauces. The classical ratio is precise but variations exist across world cuisines.

Classical French mirepoix: 2:1:1 by weight - 50% onion - 25% carrot - 25% celery (with leaves and stem) - Cut into 1/2-inch dice (small enough to cook through, large enough to remain identifiable for stock)

Example: 100g mirepoix for stock: - 50g onion (diced) - 25g carrot (diced) - 25g celery (diced)

Cooking method (standard "sweating"): - Heat 1 tbsp butter or oil in heavy pan over medium-low - Add onion first (longest to cook); sauté 5–7 minutes until translucent - Add carrot + celery; sauté another 5–7 minutes - Total: 10–15 minutes of sweating before next step

Variations by cuisine:

White mirepoix (matignon): - 50% onion or leek - 25% celery - 25% white parsnip OR mushroom - Used in: light fish stock, white sauces, dishes where carrot color would be wrong

Cajun "Holy Trinity": - 1:1:1 ratio: equal parts - 33% onion - 33% celery - 33% green bell pepper - Used in: gumbo, jambalaya, étouffée, red beans + rice

Italian "battuto": - 50% onion - 25% carrot - 25% celery - Same as French mirepoix; just called battuto - Sometimes adds: garlic, pancetta, parsley

German "suppengrün" (German "soup greens"): - Carrots, leek, celery root, parsley root - Roughly equal parts; pre-portioned in German grocery store bunches - Specific to German soup-making

Spanish "sofrito": - 50% onion - 25% garlic - 25% tomato OR red bell pepper - Cooked longer (20+ min); deeper caramelization - Base of paella, stews, sauces

Why these specific ratios: - Onion-heavy (2:1:1) = sweetness + body - Carrot adds: color + slight sweetness + texture - Celery adds: subtle vegetal + sweet edge - Equal ratio (Cajun Trinity): each ingredient contributes equal weight to flavor - The variations reflect available local vegetables + cuisine traditions

Sweating vs sautéing: - Sweating (low heat, 10-15 min): vegetables become translucent, soft, NO browning. For light stocks + soups. - Sautéing (medium-high, 5-8 min): vegetables develop color + flavor through Maillard. For richer sauces + stews. - Different ratios for different methods; classical 2:1:1 works for both, just adjust cook approach.

The technique: 1. Cut all ingredients to uniform size (1/4-inch dice for sauces; 1-inch chunks for stock) 2. Onion first (longest to soften) 3. Add other ingredients to match cook time 4. Cook to translucent (no color) for stock OR to golden (some color) for richer dishes

Don't: - Brown vegetables for white stocks (defeats purpose; use Method = sweat only) - Use red onion in classical mirepoix (color contamination) - Over-rely on aromatics — they're foundation, not the dish - Skip mirepoix for "saving time" — it's the flavor base of most cooking

Storage: - Pre-diced mirepoix: 3-4 days refrigerated in airtight container - Frozen mirepoix: 3 months (texture suffers slightly; only freeze when freshness will be lost otherwise) - Most professional kitchens dice at start of service; not for storage

Use ratios: - Per quart of stock: 200-300g mirepoix (about 1.5 cups diced) - Per gallon of stock: 800g-1.2 kg mirepoix - Per 4-portion sauce: 100-150g mirepoix - Per 4-portion soup: 150-250g mirepoix

Cross-reference: see /pages/how-long-does/bone-broth-simmer for stock-making methodology + /pages/how-long-does/caramelizing-onions for related aromatic-cooking techniques.

Most published references (Auguste Escoffier "Le Guide Culinaire", Julia Child "Mastering the Art", Paul Prudhomme "Chef Paul Prudhomme's Louisiana Kitchen", James Beard "American Cookery") converge on 2:1:1 for classical French mirepoix and 1:1:1 for Cajun trinity.