Custom Culinary Mirepoix Base, 1 Pound, 6 Per Case

Custom Culinary Mirepoix Base delivers a clean, product-focused experience with the flavor, texture, and everyday appeal shoppers expect from this item.

Uses

Soup and stock building: Stir into boiling water or existing stock to establish a rich aromatic backbone for vegetable soups, chicken noodle, French onion, and minestrone without prepping fresh aromatics from scratch.
Sauce and gravy foundations: Add to pan drippings, roux-based gravies, and reduction sauces to layer classic mirepoix flavor into beef gravy, turkey gravy, cream sauces, and tomato-based preparations.
Braise and stew starter: Spoon into braising liquid for pot roasts, short ribs, chicken stews, and cassoulet so the aromatics permeate the meat during long, slow cooking.
Rice and grain cooking: Blend into the cooking liquid for rice, farro, quinoa, or couscous to infuse each grain with savory depth without additional prep steps.
Marinades and rubs: Combine with oil, acid, and seasoning to create aromatic marinades for poultry, pork, or vegetables where a mirepoix note rounds out the flavor profile.

Who Would Benefit

• Commercial kitchens and restaurants that need consistent mirepoix flavor without the labor of daily vegetable prep
• Caterers and banquet operations managing high-volume menu production across limited prep time
• Institutional foodservice programs such as hospitals, schools, and corporate cafeterias seeking portion-controlled flavor bases
• Soup and sauce manufacturers requiring a shelf-stable, standardized aromatic base for batch-to-batch consistency
• Private chefs and smaller operations that want professional-grade mirepoix flavor without maintaining bulk fresh produce inventory

Product Highlights

• Concentrated onion, carrot, and celery base eliminates the need to wash, peel, and dice fresh mirepoix
• 1-pound container sized for commercial kitchen usage, with 6 containers per case for efficient stocking
• Dissolves evenly into hot liquids for uniform flavor distribution throughout soups, sauces, and braises
• Shelf-stable paste format reduces fresh-produce waste and refrigeration demands compared to raw vegetables
• Gold Label brand trusted in professional foodservice for consistent quality and flavor

Preparation & Use

For soups and stocks, add approximately 1 to 2 ounces of mirepoix base per quart of liquid, adjusting to taste. Stir the paste into hot liquid until fully dissolved before adding remaining ingredients. For gravies and sauces, incorporate the base into the fat or roux stage before adding liquid to bloom the aromatics. For braises, place the base in the bottom of the braising vessel, add the protein and liquid, and allow the mirepoix to meld during the low-and-slow cook. Refrigerate the container after opening and use within the recommended window for best flavor.

Common Applications

French onion soup, chicken noodle soup, beef stew, turkey gravy, shrimp bisque, Cajun gumbo, chicken pot pie filling, vegetable barley soup, beef bourguignon, and any recipe that calls for a mirepoix flavor base as its first step.