Rye Free Classic Mirepoix

Total time30 min

Prep time10 min

Cook time20 min

Mirepoix is one of those foundational building blocks that quietly makes everything taste better — soups richer, braises deeper, sauces more complex. This version keeps it beautifully simple: just onion, carrot, celery, and butter, coaxed low and slow until everything turns soft, pale, and wonderfully fragrant. The gentle heat is the whole secret here, coaxing out natural sweetness without any browning, so the flavor stays clean and versatile enough to go anywhere. Because it's made entirely from fresh vegetables and unsalted butter, there's nothing hidden to worry about — no grain-based additives, no fillers, just honest aromatics. It's the kind of recipe that rewards patience, and those 15 to 20 minutes of occasional stirring are absolutely worth it. Make a batch on the weekend and stash it in the fridge, and you'll have a head start on almost any savory dish you want to tackle during the week.

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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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