Cook­ing veg­gies, par­tic­u­lar­ly onion, until the juices run and the veg­etable soft­ens with­out coloring.


Sweat­ing is the gen­tle heat­ing of veg­eta­bles in a lit­tle oil or but­ter, with fre­quent stir­ring and turn­ing to ensure that any emit­ted liq­uid will evap­o­rate. Sweat­ing usu­al­ly results in ten­der, some­times translu­cent, pieces.