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Sautéed Aromatics Base for Sauces and Braises Recipe

French · Condiment · 25 min total

A classic French-style mirepoix of finely diced onions, carrots, and celery gently sautéed in butter until soft and fragrant. This aromatic foundation is essential for building deep flavor in soups, stews, sauces, and braises.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely diced (about 1 cup)
• 1 medium carrot, finely diced (about 1/2 cup)
• 1 celery stalk, finely diced (about 1/2 cup)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Instructions

1. Melt butter in a heavy-bottomed skillet or saucepan over medium heat.
2. Add the diced onion, carrot, and celery. Stir to coat with butter.
3. Sprinkle with salt and pepper. Cook, stirring occasionally, until vegetables are softened and translucent but not browned, about 10-15 minutes.
4. Use immediately as a base for sauces, soups, or braises, or let cool and refrigerate for up to 3 days.

Tips

• For a deeper flavor, cook until vegetables just begin to caramelize.
• Can be made in larger batches and frozen in portions.
• Substitute olive oil for butter for a dairy-free version.

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