Define mirepoix and provide its typical ratio by weight.

Define mirepoix and provide its typical ratio by weight.

• A. Mirepoix is a blend of garlic, thyme, bay leaf for seasoning.
• B. Mirepoix is a flavor base of diced onions, carrots, and celery; typical ratio is 2:1:1 by weight (onions:carrots:celery).
• C. Mirepoix is a type of stock made from bones.
• D. Mirepoix is a reduction of stock with wine.

Answer: (B)

Mirepoix is a classic flavor base built from onions, carrots, and celery. The typical way to balance it by weight is two parts onion to one part carrot to one part celery. This proportion lets the onion provide sweetness and body, while the carrots and celery contribute sweetness, aroma, and depth without overpowering the dish. The mix is usually softened gently in fat to draw out flavors without browning, forming a mellow foundation for stocks, sauces, and soups. The other descriptions reference different concepts—seasonings with garlic and herbs, a stock made from bones, or a wine-reduction technique—not the vegetable-based flavor base that mirepoix represents.

Mirepoix is a classic flavor base built from onions, carrots, and celery. The typical way to balance it by weight is two parts onion to one part carrot to one part celery. This proportion lets the onion provide sweetness and body, while the carrots and celery contribute sweetness, aroma, and depth without overpowering the dish. The mix is usually softened gently in fat to draw out flavors without browning, forming a mellow foundation for stocks, sauces, and soups. The other descriptions reference different concepts—seasonings with garlic and herbs, a stock made from bones, or a wine-reduction technique—not the vegetable-based flavor base that mirepoix represents.