Sweating vs Sautéing

Sweating cooks vegetables gently in fat without colour to soften them and release their flavour; sautéing uses higher heat to brown them.

Key points

• Sweat over low to medium heat, often with a pinch of salt.
• Stir regularly — the vegetables should soften but not colour.
• Sauté over high heat in a hot pan for colour and flavour.