Take the 2-minute tour ×  The ingredients of mirepoix are
consistently described as onion, carrot and celery in a 2:1:1
ratio, but there isn't much consistency advice on how to cook
it. Most recipes I've found say to sauté it, while most articles
I've found on mirepoix itself recommend sweating it. What
determines whether you sweat or sauté mirepoix?  share|improve
this question add comment  1 Answer  up vote 7 down vote
accepted  There are no real doneness rules on mirepoix per se
(even raw is used in some dishes). However, the recipe designer
may say sweat versus sauté to give an indication of colour and
flavour depth to match the 'headliner' of the dish (usually the
meat).  Although not a rule, you may generally see sweat used
more for lighter meats like fish and fowl and sauté for darker
and gamier meat like beef and lamb.  That way a darker and more
browned mirepoix will not overwhelm say a delicate fish (both in
colour and taste).  share|improve this answer I agree, I think
in terms of mirepoix (and oth