Sauté

Sauté is a cooking method in which food is cooked quickly in a relatively small amount of fat over moderate-high to high heat. The French word means “jumped,” referring to the traditional tossing motion used to turn small pieces of food in the pan. The term can also describe a dish prepared by this method.

How to sauté correctly

1. Cut food into even portions so it cooks at a similar rate.
2. Pat ingredients dry when surface moisture would prevent browning.
3. Preheat a suitable pan, then add an appropriate amount of fat.
4. Add food in a single layer where possible; avoid overcrowding, which lowers the pan temperature and causes steaming.
5. Turn or toss as needed to cook evenly and develop colour.
6. Finish with seasoning, aromatics, a deglazing liquid or sauce as the recipe requires.

Examples in the kitchen

Sautéed mushrooms, shrimp in garlic butter, pommes sautées and sauté de veau are familiar examples. The method is particularly useful for tender ingredients and smaller cuts that cook quickly.

Sauté versus pan-frying

Sautéing generally uses less fat and a shorter cooking time, often with food moved or tossed in the pan. Pan-frying commonly uses more fat and may leave larger portions undisturbed to develop a crust.

Chef’s tip: Work in batches when necessary. A crowded pan loses heat, releases moisture and makes it difficult to achieve the characteristic colour and texture of a proper sauté.