mirepoix

== English == === Etymology === Borrowed from French mirepoix, named after Gaston de Lévis, duc de Mirepoix (1699–1757). === Pronunciation === IPA(key): /mɪə(ɹ)ˈpwɑː/, /mɪəɹəˈpwɑː/ === Noun === mirepoix (countable and uncountable, plural mirepoix or (rare) mirepoixs) A combination of diced onions, carrots, celery and herbs sautéed in oil or butter as used in French cooking. Synonym: soffritto (figurative) A mixture. ==== Translations ==== === See also === brunoise (“leeks, celery, and carrots”) GGS (“ginger, garlic, and scallions”) Holy Trinity (“onions, celery, and bell peppers, in Cajun cuisine”) === Further reading === mirepoix on Wikipedia.Wikipedia == French == === Etymology === Decapitalization of Mirepoix; named after Gaston de Lévis, duc de Mirepoix (1699–1757). === Pronunciation === IPA(key): /miʁ.pwa/ === Noun === mirepoix m or f (uncountable) mirepoix bouillon, broth, or soup, made from mirepoix ==== Descendants ==== → English: mirepoix === Further reading === “mirepoix”, in Trésor de la langue française informatisé [Digitized Treasury of the French Language], 2012 mirepoix (cuisine) on the French Wikipedia.Wikipedia fr