Mirepoix (pronounced meer-PWAH) is a mixture of roughly cut carrots, celery, onions and optional herbs, such as fresh thyme or oregano, usually cooked to mush, that's then used as the base for sauces, soups or stews, as well as for braising. A classic brown sauce, for example, starts with mirepoix.

Because mirepoix ends up being like a slurry, it's also useful as a thickening agent in finished sauces. Start with 1 carrot, 1 onion and 1 rib of celery. Roast or sauté the vegetables in a tablespoon of butter, or simply sweat them without the addition of fat.

Karen Elizabeth Watts

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