A question about a recipe: Ketchup and Brown Beer Mustard

creamtea added 11 months ago

saute over very low flame, slowly, so they don't brown.

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Basically, you want the onions and garlic to just start to release their liquid until the soften. They shouldn't begin to color- they just need to "sweat" their water. This should be done over a low/medium low heat.

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Sam1148 added 11 months ago

Also cover the pan with a lid, slightly askew...so it just kinda 'smiles' at you. The steam will help keep them from browning...and as mentioned very low heat.

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aran.connolly added 11 months ago

More of a melting process where the onions and garlic soften without getting color which would change there character/flavor you are extacting the flavors and oils into the surrounding fat to serve as a base for addditional ingredients.

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