A holy trinity in cooking is essentially a flavour base and is typically arrived at by sautéing a combination of any three aromatic vegetables, herbs or spices. Cooking these few base ingredients in butter or oil releases their flavour, which is, in turn, infused into a mixture when other ingredients are added. This technique is most typically used when creating sauces, soups, stews and stir-fries.
- Foodtv.ca website article "The Holy Trinity: Ingredient Trios"
By Kathryn Bailey
Common holy trinities in cuisine are:
Indian “wet” trinity - garlic, ginger & onion
Chinese trinity - scallions, ginger & garlic
Szechuan trinity - green garlic, ginger & chili peppers
Thai trinity - galangal, kaffir lime & lemon grass
French Mirepoix trinity - celery, onion & carrot
Lebanese trinity - garlic, lemon juice & olive oil
Italian Soffritto trinity - tomato, garlic & basil
Spanish Sofrito trinity - garlic, onion & tomato cooked in olive oil
Louisiana Creole or Cajun trinity - celery, bell peppers & onion
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