Gelatin 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 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. That pale, tender result is exactly what you want when you're building depth into a dish from the ground up. For anyone avoiding gelatin, this is a genuinely useful recipe to have in your back pocket. Many store-bought stocks and flavor bases sneak in gelatin as a body-builder, which can make scratch cooking feel like the only safe route — and this is the perfect place to start. Every ingredient here is straightforward and plant-forward, with nothing hidden or processed. The butter, vegetables, salt, and optional bay leaf are all you need. Make a batch on the weekend and refrigerate it for up to three days, and you'll have a ready-made flavor foundation that makes weeknight cooking feel effortless and completely worry-free.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!