Aromatic Vegetables
Aromatics are vegetables that deliver deep and complex flavor and aroma when heated.
The standard for aromatics in French cooking is a classic mirepoix (pronunciation: meer-PWAH), which is a mix of evenly diced onion, carrots, and celery.
There are variations of mirepoix found in cuisines all over the world influenced by the culinary tradition and local vegetables of the regions.
Standard Mirepoix
2 : 1 : 1 ratio of onion, celery, and carrot
Evenly diced onion, celery, and carrot used in classic French cuisine to add flavor and color.
White Mirepoix
1 : 1 : 1 : 1 ratio of onion, celery, parsnip, and leek
For a lighter colored stock, a white mirepoix will add flavor but not color.
Holy Trinity
2 : 1 : 1 ratio of onion, celery, bell pepper
Used in Cajun and Creole cooking in the gulf area of Louisiana. Carrots do not grow well in the soil so they were replaced with bell peppers.
Other variations of classic mirepoix are:
Spanish Sofrito
2 : 1 : 1 ratio of onion, bell pepper, and garlic sautéed in oil
“Sofrito” in Spanish means “to lightly fry.”
Onion, bell pepper, and garlic cut in small dice or fine chopped and sautéed in olive oil. Tomato is often added. There are many regional variations of Sofrito that add cilantro, annatto, ham, hot peppers, or vinegar.
Italian Soffritto
2 : 1 : 1 ratio of onion, carrot, and celery sautéed in olive oil
Similar to Spanish Sofrito, onion, carrot, and celery, cut into a small dice and cooked in olive oil.
Asian Aromatics
2 : 2 : 1 ratio of garlic, ginger, green onion
Used in many Asian stir-fries, soups, and sauces that are more available in that region.