Tree Nut Free Classic Mirepoix
Mirepoix is one of those foundational building blocks that quietly makes everything taste better — soups richer, braises deeper, sauces more complex. This version keeps things beautifully simple: just onion, carrot, celery, butter, and a little salt, cooked low and slow until everything turns soft, pale, and wonderfully fragrant. The key is patience at medium-low heat, letting the vegetables surrender their sweetness without picking up any color or bitterness. A bay leaf added to the pan while everything cooks brings a subtle herbal note that rounds out the whole thing. Because the ingredient list is so clean and straightforward, there's zero concern about hidden nut-based oils or cross-contaminated pantry staples sneaking into your cooking. Make a batch and use it right away as the flavor base for your next pot of soup or stew, or stash it in the fridge for up to three days so it's ready whenever inspiration strikes.
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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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