The Basics: The Holy Trinity

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The Technique 

The Holy Trinity

The holy trinity in cooking is a combination of aromatic vegetables designed to flavor many Cajun & Creole dishes. Onions, celery & green bell pepper make up the collection with fresh garlic often added to round out the distinctive flavors. This basic set of ingredients may be found in recipes ranging from gumbo & étouffée to soups & sauces. They are most often added once a roux has been established but they may also be sautéed in just a bit of oil, too. Learn how to prepare these simple aromatic vegetables for a variety of cooking applications designed to bring out complex taste notes in some of your very favorite dishes. 

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How To Prep The Holy Trinity 

Many classic Louisiana recipes use a combination of aromatic vegetables referred to as the holy trinity to season dishes such as Chicken & Sausage Gumbo. The key take away, once the vegetables have been selected, is to make certain they are diced to a similar size for even cooking. This will also ensure a pleasing look & texture to the final dish. 

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The Technique

Green bell peppers may be sliced in half lengthwise from core to base. Remove the seeds & the membrane. Slice away the base & top of the pepper where it curves. Those portions may be reserved for salads then the piece that remains may be pressed open, cut into strips & diced. For the onions, slice away the root & top portion, cut them in half, place the flat side on the cutting board & make cuts lengthwise & crosswise. Celery may be trimmed, cut in half then sliced lengthwise once or twice to create a good size once cut horizontally. Use the holy trinity as directed in specific recipe applications.

The Tune
“Did I Remember” Billie Holiday

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.


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