Every great French sauce or stock starts out with a #mirepoix. Here’s how it’s done right.

Every great French sauce or stock starts out with a mirepoix. Here’s how it’s done right.

Most soups (except white ones) start with a mirepoix: 50% onion, 25% carrot, 25% celery.
For white soups (like cream of spinach), use onion, celery, and leeks—skip the carrots.
This is the base for almost every classic French sauce or stock!
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