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A French term that refers to a combination of vegetables, such as carrots, onions and celery, with herbs sautéed in butter, that are all combined and mixed together. The mixture is then typically used as a flavoring and filler for soups, stews and sauces, or as a base for braised meats, poultry or fish. Additional ingredients such as ham, spiced meat or bacon can also be added to enhance the flavor of the mixture. It is common to use a ratio of 1 part carrots with 1 part celery and 2 parts onions as the amounts to be combined for the mirepoix or mirepois.