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Pateado is a traditional Spanish technique used in cooking, particularly in the preparation of sauces. The fundamental steps include first sautéing ingredients like onions, garlic, or tomatoes in olive oil to develop flavor. Next, a thickening agent, such as flour or cornstarch, is added and cooked to form a roux. Finally, liquid is gradually incorporated to create a smooth sauce, which is then simmered to enhance the flavors.

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