Skip to Main Content

Ratio Guide: Standard Mirepoix

This guide contains many standard and traditional recipes you will use at the Culinary Insitute of America. Please bookmark this page to use it as a quick reference.

Standard Mirepoix

Yield: 1 Pound

Onions

1/2 lb (2 parts)

Celery

1/4 lb (1 part)

Carrot

1/4 lb (1 part)


The Culinary Institute of America | Conrad N. Hilton Library | 1946 Campus Drive | Hyde Park, NY 12538-1430
Telephone: 845-451-1747 | Email: library@culinary.edu