Yeast Free Classic Mirepoix
Mirepoix is one of those foundational building blocks that quietly makes everything taste better — soups, stews, braises, sauces — and this version keeps it beautifully simple. Onion, carrot, and celery are slowly coaxed in unsalted butter over medium-low heat until they're soft, pale, and deeply fragrant, which is exactly what you want from a proper base. No browning, no rushing — just gentle, patient cooking that draws out natural sweetness from the vegetables. For anyone navigating a yeast-free lifestyle, this is the kind of recipe that delivers real depth of flavor without any fermented ingredients or hidden additives to worry about. It's pure, whole-food cooking at its most honest. Make a batch and use it right away, or stash it in the fridge for up to three days so you've always got a flavor-packed head start on your next meal.
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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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