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White Mirepoix

White Mirepoix

White mirepoix of onion, mushroom, parsnip
© Denzil Green

A White Mirepoix ("mirepoix blanc") is a component in French classical cooking. It is a combination of lightly coloured, chopped, uncooked vegetables designed to add flavour and aroma to a dish without affect the colour of the dish.

It is used in dishes where darker ingredients would be wrong for the colour or would negatively impact the colour.

A White Mirepoix is made of some or all of these: onions, celery, parsnips, white mushrooms, leeks, cauliflower. If you are adding garlic, add it at the end (if sautéing) as garlic can darken very quickly and affect the colour.

Cooking Tips

    • Dice fine if using in a recipe that cooks quickly; as a fine dice, they also become part of the sauce and help to make it thicker;
    • Dice medium for stocks;
    • Dice large for soups and stews.

Language Notes

Mirepoix is pronounced "mir pwah."

See also:

Chopping Techniques

Allumette; Bâtonnet; Brunoise; Chiffonade; Chopping Onions; Chopping Techniques; Coining; Dice; Emincer; Jardiniere; Julienne; Macédoine; Mince; Mirepoix au gras; Mirepoix; Paysanne; Pulverize; Salpicon; Top and Tail; White Mirepoix

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Also called:

Mirepoix blanc (French)


Oulton, Randal. "White Mirepoix." CooksInfo.com. Published 25 December 2003; revised 31 May 2009. Web. Accessed 04/23/2018. <http://www.cooksinfo.com/white-mirepoix>.

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