Wheat Free Classic Mirepoix
Mirepoix is one of those foundational kitchen preparations 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 technique here is all about patience and low heat, coaxing the vegetables into something soft, sweet, and deeply fragrant without any browning. Unsalted butter ties it all together, giving the finished base a gentle richness that water or oil simply can't match. Every single ingredient in this recipe is naturally free of wheat, so there's no label-reading stress or ingredient swapping required — just clean, whole produce and butter doing exactly what they're supposed to do. An optional bay leaf adds a subtle herbal note while everything slowly becomes tender and pale and irresistible. Make a batch now and use it right away, or stash it in the fridge for up to three days so you're always one step ahead on a weeknight dinner.
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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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