Shellfish Free Classic Mirepoix
Onion, carrot, and celery slowly coaxed in butter until they're meltingly soft and fragrant — this is the kind of foundational cooking that makes everything else taste better. Mirepoix is the quiet workhorse behind countless soups, stews, braises, and sauces, and mastering it means you're always one step ahead in the kitchen. The low-and-slow approach here is key: you're not browning the vegetables, just coaxing out their natural sweetness until they become a pale, aromatic base that disappears into whatever you're building. A bay leaf adds a subtle herbal note that rounds everything out beautifully. Because this recipe is built entirely from fresh vegetables and unsalted butter, there's zero concern about hidden seafood derivatives or cross-contact — just clean, honest flavor from start to finish. Make a batch on the weekend and keep it in the fridge for up to three days, and you'll have a head start on weeknight cooking that genuinely makes a difference.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!