mirepoix

American  

[mir-pwah] / mɪrˈpwɑ /

Or mirepois

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.

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mirepoix British  

/ mɪəˈpwɑː /

noun

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

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Etymology

Origin of mirepoix

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

Example Sentences

The beginnings of mirepoix announce themselves, which immediately steers me toward soups, stews, and bolognese.

From Salon

With the mirepoix, some remaining chicken, and a box of spaghetti, I find myself craving a lemony chicken soup.

From Salon

Mirepoix that you’ve cooked down into a jammy little soffritto.

From Salon

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