Beef Free Classic Mirepoix
Onion, carrot, and celery cooked low and slow in butter — this humble trio is the quiet backbone of so many great dishes, and it's entirely plant-forward by nature. There's no meat in sight here, just sweet aromatics softening gently until they're pale, fragrant, and deeply savory. The key is patience: keeping the heat at medium-low ensures the vegetables turn silky and translucent rather than browned, building a clean, mellow flavor base that won't overpower whatever you add it to. A single bay leaf during cooking adds a subtle herbal depth that makes the whole thing feel a little more considered. Once it's ready, you can stir it straight into a soup pot, use it to start a braise, or fold it into a sauce — it's endlessly versatile. Make a batch on the weekend and keep it in the fridge for up to three days, and you'll have a head start on weeknight cooking all week long.
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Learn more →Ingredients
4 servings
- 2 tbsp unsalted butter
- 1 large yellow onion (about 2 cups), cut into ¼-inch dice
- 2 medium carrots (about 1 cup), peeled and cut into ¼-inch dice
- 2 stalks celery (about 1 cup), cut into ¼-inch dice
- ¼ tsp kosher salt
- 1 bay leaf (optional)
Instructions
- 1
Melt the butter in a large skillet or saucepan over medium-low heat until foamy and just beginning to subside.
- 2
Add the onion, carrots, celery, and salt, then stir to coat everything in the butter. Add the bay leaf, if using.
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