1. a mixture of finely diced vegetables (typically onions, celery, and carrots) used as a base for soups, stews, and sauces in cooking
Usage: culinary term; French origin; often used in professional and home cooking

Examples

• The chef started the soup by sautéing a mirepoix of onions, celery, and carrots.
• A classic mirepoix is the foundation of many French sauces.
• She diced the vegetables finely to create a proper mirepoix for the beef stew.
• The recipe called for a mirepoix as the aromatic base before adding the broth.
• Learning to make a mirepoix is one of the first skills taught in culinary school.
• The mirepoix gave the stock a rich, complex flavor.