Brazil Nut Free Classic Mirepoix
Mirepoix is one of those foundational kitchen preparations that quietly makes everything taste better — soups, stews, braises, and sauces all owe a quiet debt to this humble trio of onion, carrot, and celery. The key here is patience: cooking low and slow in butter until everything turns soft, pale, and fragrant without a hint of browning. That gentle process coaxes out a natural sweetness from the vegetables that forms the flavor backbone of so many classic dishes. With just a handful of whole, unprocessed ingredients, there's nothing hiding in this recipe that could cause concern for anyone avoiding tree nuts of any kind. Unsalted butter, fresh aromatics, a pinch of salt, and an optional bay leaf — that's genuinely all it takes. Make a batch on the weekend and keep it in the fridge for up to three days, ready to drop into whatever you're cooking next.
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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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