Cinnamon Free Classic Mirepoix
Mirepoix is one of those foundational kitchen preparations that quietly makes everything else taste better — soups, stews, braises, and sauces all owe a serious debt to this humble trio of vegetables. Onion, carrot, and celery are cooked low and slow in unsalted butter until they turn soft, pale, and deeply fragrant, building a savory sweetness that forms the backbone of so many classic dishes. The technique is all about patience: no browning, just a gentle sweat that coaxes out every bit of flavor without any caramelization getting in the way. For anyone avoiding warming spices, this recipe is a genuinely safe and satisfying foundation — there's nothing here but fresh vegetables, butter, salt, and an optional bay leaf. No spice blends, no seasoning packets, no hidden ingredients to second-guess. Make a batch and use it right away, or stash it in the fridge for up to three days so you always have a flavor-packed head start on your next meal.
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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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