Mold Detox Friendly Classic Mirepoix
There is something deeply satisfying about the way onion, carrot, and celery transform in a pan — softening slowly in butter until they become something fragrant, sweet, and almost silky. This classic aromatic base is the kind of foundational recipe that quietly elevates everything it touches, from soups and stews to braises and sauces. For anyone navigating a mold detox protocol, building meals from scratch with clean, whole ingredients is essential, and this simple trio delivers exactly that. Each vegetable here is fresh and unprocessed, and the slow, gentle cook over medium-low heat keeps everything pale and tender rather than caramelized — no hidden additives, no fermented or aged components to worry about. Unsalted butter keeps the fat source straightforward and easy to control. Make a batch, use it right away as a flavor foundation, or refrigerate it for a few days of effortless, clean cooking ahead.
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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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