Sesame Free Classic Mirepoix
Few building blocks in cooking are as quietly powerful as a well-made mirepoix. Onion, carrot, and celery slowly coaxed in butter until they're soft, pale, and deeply fragrant — it's the kind of foundation that makes everything built on top of it taste like it came from a real kitchen. The low-and-slow approach here is key: you're not browning anything, just gently coaxing out sweetness and depth until every vegetable yields to a spoon. For anyone navigating sesame sensitivities, this recipe is a breath of fresh air — just four clean, whole ingredients plus an optional bay leaf, with zero risk of hidden tahini, sesame oil, or seed-based seasonings sneaking in. Store-bought stocks, spice blends, and sauces can be a minefield, but starting from scratch with a homemade mirepoix puts you in full control of what goes into your pot. Make a batch and use it immediately as the base for a soup, stew, or braise, 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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