The Ferguson Recipes
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Click to Start Gallery
(Serving suggestion only*)
(Serving suggestion only*)
Ingredients
1/2 lb yellow onions, finely diced
1/4 lb carrots, finely diced
1/4 lb celery, finely diced
2 Tbsp butter or olive oil
1/4 tsp salt
Directions
Prepare all vegetables by washing them thoroughly.
Trim the ends off the carrots, onions, and celery.
Peel the onions and carrots.
Dice all vegetables into small, uniform pieces (about 1/4 inch).
Heat butter or olive oil in a large sautΓ© pan over medium-low heat.
Add the diced vegetables and salt to the pan.
SautΓ© gently for 8-10 minutes, stirring occasionally.
You might want to adjust the heat to ensure the vegetables soften but don't brown.
The mirepoix is ready when the vegetables are soft and aromatic but not browned.
Use immediately as a base for soups, stews, sauces, or other dishes.
Click to Start Gallery*
Unlock the secret to deep, rich flavor in your cooking with this Classic French Mirepoix. This aromatic mixture of perfectly diced onions, carrots, and celery forms the foundation of countless French dishes, from hearty stews to velvety sauces. Following the traditional 2:1:1 ratio, this recipe ensures you'll have the perfect flavor base ready to enhance your culinary creations. Master this simple technique and elevate your home cooking to restaurant quality with minimal effort. - Claude
*Serving suggestion only. π If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
Servings
Makes 1 lb of mirepoix (approximately 3 cups)
Nutrition Facts
Nutrition Per Serving (1/4 cup) - Calories: 45; Total Fat: 3g (Saturated Fat: 1g); Cholesterol: 5mg; Sodium: 120mg; Total Carbohydrates: 5g (Dietary Fiber: 1g, Sugars: 2g); Protein: 1g; Calories from Fat: 27 (60%)
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
π¬ Uncle Dave says...
Mirepoix is one of those essential cooking techniques that can transform ordinary dishes into extraordinary ones. The key is to cut the vegetables into uniform sizes so they cook evenly. You can make a large batch and freeze portions in ice cube trays or small containers to have ready whenever you need a flavor boost for soups, stews, or sauces.
π§βπ³ The Cook:
Dave Ferguson
π Keywords:
mirepoix,
french,
vegetables,
onions,
carrots,
celery
ποΈ Categories: π New Recipes, π€― Tips & Hints, π Veggies, π‘οΈ Tips & Hints for Everyday
π Cookbooks: Uncle Dave's Cookbook, The TFR Cookbook
Classic French Mirepoix was added on May 16, 2025 and last updated on May 16, 2025.
ποΈ Categories: π New Recipes, π€― Tips & Hints, π Veggies, π‘οΈ Tips & Hints for Everyday
π Cookbooks: Uncle Dave's Cookbook, The TFR Cookbook
Classic French Mirepoix was added on May 16, 2025 and last updated on May 16, 2025.
π A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Have questions about a specific recipe? Feel free to reach out to us.
π₯ What's New?
05/16/25:
Sauce Tomate
05/16/25: Classic French Mirepoix
05/16/25: Espagnole Sauce
05/16/25: VeloutΓ© Sauce
05/16/25: The Basics of The Five "Mother" Sauces
05/16/25: BΓ©chamel Sauce
05/14/25: Onion Rings
05/13/25: Carrot Salad
05/12/25: Potato Bacon & Egg Pie
05/12/25: Crock-Pot Brown Sugar & Balsamic-Glazed Pork Tende...
05/12/25: Milk Bread
05/12/25: Pan Roasted Potatoes
05/12/25: Martha Stewart's One Pot Pasta
05/12/25: Pancetta Asparagus SautΓ© with Citrus
05/12/25: Everything But The Kitchen Sink Cookies
05/12/25: Easy Banana Bread
05/12/25: Pasta Carbonara
05/12/25: Jacques PΓ©pin's Pork & Beans with Rice
05/16/25: Classic French Mirepoix
05/16/25: Espagnole Sauce
05/16/25: VeloutΓ© Sauce
05/16/25: The Basics of The Five "Mother" Sauces
05/16/25: BΓ©chamel Sauce
05/14/25: Onion Rings
05/13/25: Carrot Salad
05/12/25: Potato Bacon & Egg Pie
05/12/25: Crock-Pot Brown Sugar & Balsamic-Glazed Pork Tende...
05/12/25: Milk Bread
05/12/25: Pan Roasted Potatoes
05/12/25: Martha Stewart's One Pot Pasta
05/12/25: Pancetta Asparagus SautΓ© with Citrus
05/12/25: Everything But The Kitchen Sink Cookies
05/12/25: Easy Banana Bread
05/12/25: Pasta Carbonara
05/12/25: Jacques PΓ©pin's Pork & Beans with Rice
π οΈ What's Changed?
05/16/25:
The Basics of The Five "Mother" Sauces
05/16/25: Sauce Tomate
05/16/25: Make Ahead Blender Hollandaise
05/16/25: Hollandaise Sauce
05/16/25: Espagnole Sauce
05/16/25: Roux
05/16/25: Classic French Mirepoix
05/16/25: White Chocolate Macadamia Nut Chippers
05/16/25: VeloutΓ© Sauce
05/16/25: BΓ©chamel Sauce
05/16/25: Beoreg
05/15/25: Ham Loaf
05/15/25: Basic Slow Cooker Turkey Breast
05/15/25: Cocktail Meatballs
05/15/25: Joe's Special
05/15/25: Make A Boxed Cake Mix Taste Like Bakery Cake
05/15/25: 5 Crockpot Chicken Ideas
05/15/25: 12 Tasty Substitutions When Cutting Carbs
05/16/25: Sauce Tomate
05/16/25: Make Ahead Blender Hollandaise
05/16/25: Hollandaise Sauce
05/16/25: Espagnole Sauce
05/16/25: Roux
05/16/25: Classic French Mirepoix
05/16/25: White Chocolate Macadamia Nut Chippers
05/16/25: VeloutΓ© Sauce
05/16/25: BΓ©chamel Sauce
05/16/25: Beoreg
05/15/25: Ham Loaf
05/15/25: Basic Slow Cooker Turkey Breast
05/15/25: Cocktail Meatballs
05/15/25: Joe's Special
05/15/25: Make A Boxed Cake Mix Taste Like Bakery Cake
05/15/25: 5 Crockpot Chicken Ideas
05/15/25: 12 Tasty Substitutions When Cutting Carbs
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