Mirepoix, pronounced 'MEER-pwah,' is a French culinary term derived from the name of an 18th century French aristocrat whose cook popularized its usage. Today, students around the world learn how to make mirepoix in the first few weeks of culinary school. The combination of diced onion, celery, and carrots, sautéed in a fat like oil or butter, is the first step in many recipes, from classic French dishes to more contemporary recipes found in many cuisines.
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