to the requirements of the regional cuisine or the instructions of the particular chef or recipe. The analogous italics=unset (frequently containing parsley) is the basis for many traditional dishes in classic Italian cuisine, and the [[sofrito]] serves a similar purpose in Spanish cuisines.

Traditionally, the weight ratio for mirepoix is 2:1:1 of onions, celery, and carrots; the ratio for bones to mirepoix for stock is 10:1. When making a white stock, or fond blanc, parsnips are used instead of carrots