Sweating and sautéing are both stovetop techniques used to cook vegetables, but they yield very different results.
Sweating is a gentle cooking method over low to medium heat, usually in a covered pan with a small amount of fat. The goal is to soften vegetables without browning. You sweat onions, leeks, or carrots to release moisture and start building flavour in soups, sauces, or stews.
Sautéing, on the other hand, uses medium to high heat and typically requires more movement—tossing or stirring. The idea is to cook quickly and encourage browning for enhanced flavour. You sauté mushrooms or courgettes when you want caramelisation and colour.
The key distinction is browning. Sweating avoids it, and sautéing encourages it.
Sweating is all about creating a subtle, aromatic base; sautéing is about creating bold, direct flavours and textures. Both are valuable techniques depending on the result you want.
Use sweating to start a risotto, where you want onions to melt into the background. Use sautéing for a vegetable side dish, where you want each bite to stand out. Recognising the difference helps you layer flavour more precisely.
