Pecan Free Classic Mirepoix
Mirepoix is one of those foundational building blocks 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 deep savory flavor without any browning, leaving the vegetables pale, soft, and fragrant. That low-and-slow approach is what separates a truly great base from a rushed, sharp-tasting one. The ingredient list is refreshingly short and completely straightforward — just fresh vegetables, butter, salt, and an optional bay leaf, so there's nothing hidden to worry about. It's naturally free of tree nuts by design, relying entirely on whole produce and dairy to do the heavy lifting. Make a batch and use it right away, or stash it in the fridge for up to three days so you're always ready to build something delicious from scratch.
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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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