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[mir-pwah] /mɪrˈpwɑ/
a flavoring made from diced vegetables, seasonings, herbs, and sometimes meat, often placed in a pan to cook with meat or fish.
finely chopped vegetables, as onions and carrots, sometimes with meat, often used as a bed for meat that is to be braised.
Also, mirepois.
Origin of mirepoix
1875-80; < French; said to have been named after C. P. G. F. de Lévis, duke of Mirepoix, 18th-century French diplomat Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2015.
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Examples from the web for mirepoix
  • But if you're turning twenty pounds of vegetables into mirepoix, you're a professional chef who doesn't need my advice.
  • On an easel to the left of his desk was a large pad of paper with the stock ratios on it--water to bones to mirepoix to tomato.
  • Apply and prepare a liquid from cooking meat, poultry, fish and vegetables using a mirepoix.
British Dictionary definitions for mirepoix


a mixture of sautéed root vegetables used as a base for braising meat or for various sauces
Word Origin
French, probably named in honour of C. P. G. F. de Lévis, Duke of Mirepoix, 18th-century French general
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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