Cashew Free Classic Mirepoix
Mirepoix is the quiet workhorse behind some of the most comforting food on the planet — soups, stews, braises, and rich sauces all owe their depth to this humble trio of onion, carrot, and celery. Cooked low and slow in unsalted butter until everything turns soft, pale, and fragrant, it builds a savory-sweet foundation that makes whatever you add next taste like it simmered all day. The beauty here is in the simplicity: just three vegetables, butter, salt, and an optional bay leaf — nothing hidden, nothing complicated. For anyone navigating nut allergies, pre-made flavor bases and store-bought broths can be a minefield of unexpected ingredients, so making your own from scratch puts you fully in control. The gentle medium-low heat is key, keeping the vegetables tender without browning so you get that clean, mellow sweetness rather than any bitterness. Make a batch, use what you need right away, and stash the rest in the fridge for up to three days — it's the kind of kitchen staple that quietly upgrades everything it touches.
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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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