Carrageenan 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: a slow, gentle cook in butter coaxes out natural sweetness and builds a soft, fragrant base without any browning. What you end up with is something deeply savory and versatile that you can use right away or stash in the fridge for a few days of effortless cooking. For anyone navigating ingredient labels carefully, this recipe is refreshingly straightforward. Every component is a whole, unprocessed ingredient — no packaged broths, no pre-made blends, nothing with a suspiciously long list of additives. Carrageenan, a thickener and stabilizer that sneaks into many dairy products and processed foods, simply has no place here. Unsalted butter, fresh vegetables, salt, and an optional bay leaf are all you need. It's the kind of recipe that reminds you how good cooking from scratch actually feels.
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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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