I have a question about the recipe "Ketchup and Brown Beer Mustard" from Camille Becerra. what does it mean to "sweat" the onion and garlic in the ketchup recipe?
Lisanne is a trusted home cook.
saute over very low flame, slowly, so they don't brown.
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.
Sam is a trusted home cook.
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.
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.
Please enter a valid email address.
Well played. You deserve a cookie.
No kiln, no problem
DIY Hanging Planters
Recipe of the Day
We've Got The Blues
Summer Camp Week!
Shop For Sunny Days
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.