Techniques › Flavor and seasoning
Aromatic bases: mirepoix, sofrito, the holy trinity
Beginner Flavor and seasoning
Chopped vegetables cooked slowly in fat at the start of a dish to build its flavor base.
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How do you do it?
- Mirepoix (French): onion, carrot and celery, about 2 to 1 to 1.
- Holy trinity (Cajun): onion, celery and green bell pepper. Sofrito (Spanish and Latin): onion, garlic, peppers, often tomato.
- Dice evenly, then cook in oil or butter over medium-low for 8 to 10 minutes until soft and sweet-smelling.
Why does it work?
Gentle cooking softens the vegetables and releases their sugars and aromas into the fat, which then carries that flavor through the whole dish.
What are the common mistakes?
- Uneven pieces — some burn while others stay raw.
- Heat too high — scorched, bitter base.
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