Caffeine Free Classic Mirepoix
Onion, carrot, and celery slowly coaxed in butter until they're meltingly soft and fragrant — this is the kind of foundational cooking that makes everything else taste better. The goal here is patience over high heat: a gentle medium-low simmer draws out natural sweetness from the vegetables without any browning, leaving you with a pale, aromatic base that disappears beautifully into soups, stews, and braises. A single bay leaf adds a quiet herbal note in the background, and the whole thing comes together with nothing more than a handful of fresh produce and good unsalted butter. For anyone keeping caffeine out of their diet, this is exactly the kind of workhorse recipe that belongs in your weekly rotation — every ingredient is naturally free of stimulants, no label-reading required. Make a batch on Sunday and stash it in the fridge, and you've got a head start on deeply flavored 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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