Sweating Vegetables
Cooking vegetables over low-medium heat in fat until they soften and release moisture without browning. Creates a sweet, soft base for soups, sauces, and curries.
When to Use This Technique
- Starting a soup or sauce base
- Softening aromatics (onion, carrot, celery)
- When you want sweetness without browning
- Building mirepoix or soffritto
Temperature Guide
Temperature Range
Low to medium-low heat (250-300°F / 120-150°C)
Visual Cue
No browning, no sizzling — just gentle softening with steam rising
Readiness Test
Onion is translucent, completely soft, sweet-smelling with zero color
Step-by-Step Instructions
Dice vegetables uniformly for even cooking
Tip
Mirepoix ratio: 2 parts onion : 1 part carrot : 1 part celery
Heat fat over medium-low — butter is traditional but oil works
Tip
Low heat is essential — no browning is the goal
Add vegetables with pinch of salt
Tip
Salt draws moisture out, speeding up the sweating process
Cook, stirring occasionally, until completely translucent and soft
Tip
If any browning occurs, add splash of water and lower heat
Common Mistake
Too high heat causes browning — completely different result
Optional: cover with lid (cartouche) for first few minutes to trap steam
Tip
Lid speeds up vegetable softening in own moisture
Visual Cues to Look For
- Onions turn from opaque white to translucent
- No browning or color change — stays pale
- Volume reduces as moisture releases
- Steam rises gently from pan
Equipment Needed
- Wide heavy pan with lid
- Wooden spoon
Related Techniques
Quick Reference
Difficulty
Easy
Time Required
5-15 minutes
Category
Flavor Building