Peanut Free Classic Mirepoix
Mirepoix is one of those foundational kitchen preparations that quietly makes everything taste better — soups, stews, braises, and sauces all owe a serious debt to this humble trio of onion, carrot, and celery. The key here is patience: a slow, gentle cook in unsalted butter coaxes out natural sweetness and builds a soft, fragrant base without any browning. That pale, tender result is exactly what you want when you're building depth into a dish rather than adding color. The ingredient list is refreshingly short — just fresh vegetables, butter, salt, and an optional bay leaf — so there's nothing to second-guess and no label-reading required. It's the kind of recipe that rewards a little attention and pays you back every time you reach for it in the fridge over the next few days.
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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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