Slideshow: How to Sweat Vegetables

Mirepoix gets the sweats
Mirepoix gets the sweats
In this slideshow, I’m sweating mirepoix, a classic combination of two parts onion, one part carrot, and one part celery. Mirepoix and its variants (parsnips instead of carrots, leeks instead of onions) form the basis of many braised dishes, soups, and sauces. Your recipe might also call for other aromatic vegetables like peppers, ginger, mushrooms, or fennel. Whatever vegetables you use, they should be cut into roughly the same size so they all sweat at about the same rate.
No one wants to sweat in a crowd
No one wants to sweat in a crowd
Using a pan that's big enough will help the veggies sweat, not steam. Don't use one too big, though—it'll be hard to keep the veggies from scorching. Heat the pan over medium-high heat. Add enough oil or butter to coat the vegetables lightly. When the oil is hot (you’ll see a bit of a shimmer, but no smoke), add the veggies. You should hear a gentle sizzle.
Salt helps release moisture from the vegetables
Salt helps release moisture from the vegetables
Add a generous pinch of salt and a few turns of pepper. Stir and lower heat to medium-low.
Add garlic, herbs, spices
Add garlic, herbs, spices
When the vegetables have softened up, it’s a good time to add minced garlic, herbs (such as thyme, rosemary, or sage), and/or ground spices.
No sweat, they’re done
No sweat, they’re done
After about five minutes, the vegetables have shrunk a bit and they are softened, but not mushy. Depending on the dish, your next step might be to add liquid and allow it to reduce. (If you browned meat in this pan earlier, you’ll want to deglaze first so you can incorporate that delicious food into the liquid.)