Mirepoix (pronounced meer-pwa) is the French name for a combination of onions, carrots, and celery. It's the flavor base for a wide number of dishes, such as stocks, soups, stews and sauces. If one is making stock, prepare mirepoix and saute in butter until soft and aromatic. Then add other ingredients. If one is making a sauce, use mirepoix accompanied with wine (cognac is also good) to deglaze, or loosen, carmelized bits from the pan.Mirepoix derives its name, as do many other elements of French cuisine, from the patron of the chef who established it - in this case one of the house of Lévis, seigneurs of Mirepoix since the eleventh century.
Source: Wikipedia
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