Oats Free Classic Mirepoix
The holy trinity of French cooking — onion, carrot, and celery — comes together here in a slow, buttery sauté that forms the aromatic backbone of countless dishes. Cooked low and slow until everything is pale, soft, and fragrant, this mirepoix builds a depth of flavor that store-bought shortcuts simply can't replicate. The ingredients are refreshingly straightforward: just fresh vegetables, unsalted butter, a pinch of salt, and an optional bay leaf. There's nothing hidden here, no processed fillers, no grain-based thickeners — just clean, whole-food cooking that happens to be completely free of oats and oat derivatives. That makes it a reliable starting point for soups, stews, braises, and sauces when you need a base you can fully trust. Make a batch on the weekend and keep it in the fridge for up to three days, ready to drop into whatever you're building 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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