Citric Acid Free Classic Mirepoix
There is something deeply satisfying about the way three humble vegetables — onion, carrot, and celery — transform into something fragrant and silky when given a little time and butter. This classic aromatic base is the kind of foundational technique that quietly elevates everything it touches, from a slow-simmered stew to a rich braise. For anyone navigating a citric acid sensitivity, packaged broths, spice blends, and pre-made flavor bases can be a minefield of hidden additives — this recipe sidesteps all of that with just whole vegetables, unsalted butter, salt, and an optional bay leaf. Nothing processed, nothing preserved, nothing to second-guess. The key is patience at medium-low heat, letting the vegetables soften slowly until they're pale, tender, and deeply fragrant without any browning. Once you have a batch ready, it keeps in the fridge for a few days and makes weeknight cooking feel effortless — just pull it out and build from there.
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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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