BHA & BHT Free Classic Mirepoix
The holy trinity of French cooking — onion, carrot, and celery — comes together here in its most classic form, slow-cooked in butter until everything is meltingly soft, pale, and deeply fragrant. It's the kind of foundational recipe that quietly makes everything else taste better, from a Sunday braise to a weeknight soup. Because BHA and BHT are synthetic preservatives commonly found in packaged broths, seasoning blends, and pre-made flavor bases, building your own mirepoix from scratch is one of the smartest ways to keep those additives out of your cooking entirely. Every ingredient here is whole and unprocessed — just fresh vegetables, unsalted butter, salt, and an optional bay leaf. The low-and-slow cooking method is key: you're coaxing out natural sweetness and depth without any browning, which keeps the flavor clean and versatile. Make a batch and use it right away, or stash it in the fridge for up to three days so you always have a preservative-free flavor base ready to go.
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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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