High Fructose Corn Syrup Free Classic Mirepoix
Onion, carrot, and celery slowly coaxed in butter until pale, fragrant, and completely tender — this is the kind of foundational cooking that makes everything else taste better. It's the quiet backbone of countless soups, stews, braises, and sauces, and once you have a batch ready, weeknight cooking gets a whole lot easier. The beauty here is that every single ingredient is exactly what it says it is: fresh vegetables, unsalted butter, a pinch of salt, and an optional bay leaf. No packaged seasoning blends, no pre-made bases, no sneaky sweeteners hiding in a processed shortcut — just real food doing real work. High fructose corn syrup has a way of creeping into store-bought stocks, soup starters, and even some jarred mirepoix mixes, so making your own from scratch is genuinely the cleanest route. The low-and-slow cook time is key — you're not browning anything, just coaxing out natural sweetness and softness until the vegetables melt together in the most satisfying way. Make a full batch, use what you need, and refrigerate the rest for up to three days of effortless flavor-building all week long.
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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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