Xanthan Gum Free Classic Mirepoix
Onion, carrot, and celery slowly coaxed in butter until pale, fragrant, and meltingly tender — this is the quiet foundation that makes soups, stews, and braises taste like they've been simmering all day. It's one of those recipes that rewards patience over heat, letting the vegetables soften gradually rather than brown, which draws out a gentle sweetness you simply can't rush. For anyone navigating thickener sensitivities, this is a completely clean starting point — every ingredient here is exactly what it looks like, with no additives or stabilizers anywhere in sight. The slow, low-heat cook does all the work of building body and depth, so there's no need for anything artificial to get that rich, rounded flavor. Make a batch on the weekend and you've got a ready-made flavor base tucked in the fridge, just waiting to transform a pot of beans, a braised chicken, or a simple vegetable soup into something genuinely special.
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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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