Mustard Free Classic Mirepoix
Mirepoix is the quiet workhorse behind so many great soups, stews, and braises — and this version keeps things beautifully simple. Onion, carrot, and celery are slowly coaxed in unsalted butter over medium-low heat until they're soft, pale, and deeply fragrant, building a savory foundation that elevates just about anything you add it to. Because the ingredients are so straightforward, there's no need to scan labels or second-guess what's hiding in a store-bought blend. Mustard has a way of sneaking into spice mixes, seasoning packets, and pre-made bases, so making your own from scratch is genuinely the safest and most satisfying route. The slow, gentle cook is key here — you're not looking for color, just that sweet, yielding tenderness that makes the whole kitchen smell incredible. Make a batch on the weekend and stash it in the fridge, and you'll have a head start on weeknight cooking 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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