Legume Free Classic Mirepoix
Onion, carrot, and celery slowly coaxed in butter until they're meltingly soft and fragrant — this is the kind of foundational cooking that makes everything else taste better. The trio cooks low and slow until pale, sweet, and tender, building a savory backbone that elevates soups, stews, braises, and sauces without ever stealing the spotlight. Because it's built entirely from fresh vegetables and unsalted butter, there's nothing here to worry about on the legume front — no hidden lentil flour, no bean-based thickeners, no sneaky additives. A bay leaf adds a quiet herbal note while everything softens, and the whole thing comes together in one pan with minimal fuss. Make a batch on the weekend and you'll have a ready-made flavor base waiting in the fridge for whatever you want to cook next.
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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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