Hazelnut 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. Onion, carrot, and celery are coaxed low and slow in unsalted butter until they turn soft, sweet, and deeply fragrant without a hint of browning. That gentle pace is the whole secret: patience transforms sharp raw vegetables into something almost silky, with a mellow savory depth that becomes the backbone of whatever dish you're building. For anyone navigating tree nut concerns, this recipe is refreshingly straightforward — just vegetables, butter, salt, and an optional bay leaf, with absolutely nothing to second-guess. No specialty swaps, no label-reading anxiety, just clean, classic technique. Make a batch on the weekend and keep it in the fridge for up to three days, ready to give your weeknight cooking an instant head start.
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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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