Mirepoix

A French aromatic base of diced onion, carrot, and celery, classically in a 2:1:1 ratio.

What it means in a kitchen

Mirepoix is the aromatic foundation of French stocks, sauces, and braises. The vegetables are sweated (not browned) to draw out their aromatic compounds without color, then liquid is added. Italian sofritto and Spanish sofrito are close cousins with different ratios.