Paraben Free Classic Mirepoix
Few things in cooking are as quietly powerful as a properly made mirepoix — that fragrant, buttery trio of onion, carrot, and celery that forms the backbone of so many beloved dishes. Cooked low and slow until everything turns pale, soft, and impossibly fragrant, this is the kind of foundational prep that elevates everything it touches. The beauty here is in the simplicity: just fresh vegetables, unsalted butter, a pinch of kosher salt, and an optional bay leaf. For anyone navigating paraben sensitivities, packaged flavor bases and pre-made soup starters can be a minefield of preservatives and additives — this recipe sidesteps all of that with nothing but whole, recognizable ingredients. The gentle medium-low heat coaxes out natural sweetness without browning, keeping the flavor clean and versatile. Make a batch and use it immediately as a base for soups, stews, or braises, or stash it in the fridge for up to three days of effortless weeknight cooking.
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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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