How to cut mirepoix (4–5 mm) and why the size matters
Cut carrots, celery, and onion into uniform 4–5 mm pieces so they can handle heat and build a flavorful base.
Mirepoix is both a cut and the classic mix of carrots, celery, and onion. The video demonstrates cutting each into manageable pieces, quartering where needed, then slicing into consistent 4–5 mm chunks; the size is chosen so the vegetables can take heat (e.g., roasting with bones) and hold up in soups.
The short version
- Mirepoix size shown: ~4–5 mm
- Uniform cuts cook evenly
- Pieces are kept big enough to handle roasting/long cooking
What you need
- chef’s knife
How to do it
- 1
Cut vegetables into manageable lengths; quarter thicker pieces as needed (shown with celery and carrot).
Quartering helps you get even chunk sizes.
Watch this step - 2
Slice into 4–5 mm pieces, keeping size uniform.
Uniformity helps everything cook the same.
Watch this step - 3
For onion: halve, trim top and root tip, peel 1–2 layers, then cut into sections and slice 4–5 mm apart.
Adjust the number of sections (2–4) based on onion size.
Watch this step
What goes wrong
Cutting mirepoix too small so it breaks down or burns during roasting
Keep pieces around 4–5 mm as demonstrated.
Random sizes that cook unevenly
Standardize thickness and chunk size across all vegetables.
Why it works
Larger, uniform pieces brown/roast without disintegrating and cook evenly, creating a reliable flavor base.
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