Chestnut 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 debt to this humble trio of onion, carrot, and celery. The key here is patience: a gentle medium-low heat coaxes the vegetables into something soft, sweet, and deeply fragrant without any browning, which keeps the flavor clean and versatile. Unsalted butter does the heavy lifting, coating each piece and helping everything turn perfectly translucent over those 15 to 20 minutes of slow, attentive cooking. An optional bay leaf adds a quiet herbal note that lifts the whole batch without overpowering whatever dish you're building toward. Because this recipe sticks to simple, whole vegetables and basic dairy, there's no need to scan labels or worry about hidden ingredients sneaking in. Make a batch, use it right away or stash it in the fridge, and you've got a flavor-packed head start on almost anything you want to cook this week.
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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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