Low Histamine 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 softened vegetables. What makes this version especially appealing is how naturally it fits a low-histamine approach: fresh onion, carrots, and celery cooked gently in unsalted butter, with nothing fermented, aged, or processed in sight. The slow, patient cook over medium-low heat is key — you're coaxing out sweetness and softness rather than browning, which keeps the flavors clean and mild. That pale, fragrant result is exactly what you want as a building block when you're being careful about what goes into your meals. Having a batch ready in the fridge means you're always just minutes away from a nourishing, scratch-made base that you know is safe and made entirely from ingredients you chose yourself.
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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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