Pork 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 gentle medium-low heat coaxes the vegetables into something soft, sweet, and deeply fragrant without any browning, which keeps the flavor clean and versatile. Unsalted butter does the heavy lifting, coating every piece and helping the vegetables surrender their natural sweetness over those 15 to 20 minutes of slow, attentive cooking. An optional bay leaf adds a quiet herbal note in the background that rounds everything out beautifully. The whole thing comes together with just a handful of fresh produce and pantry staples — no hidden additives, no processed ingredients to second-guess. Make a batch now and use it immediately, or stash it in the fridge for up to three days so you've always got a flavor-packed head start on your next meal.
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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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