- cooked or browned in a pan containing a small quantity of butter, oil, or other fat.
- to cook in a small amount of fat; pan-fry.
- a dish of sautéed food.
Origin of sauté
Examples from the Web for sauteing
For cooking processes, such as sauteing (pan frying), or deep fat frying, it is best to use the vegetable and nut oils.Foods That Will Win The War And How To Cook Them (1918)
C. Houston Goudiss and Alberta M. Goudiss
Sauteing is cooking in a small quantity of fat, as an omelet or hashed browned potatoes are cooked.
This method is employed for croquettes, oysters, etc., and is less injurious to digestion than sauteing.
- to fry (food) quickly in a little fat
- a dish of sautéed food, esp meat that is browned and then cooked in a sauce
- sautéed until lightly brownsauté potatoes
Word Origin and History for sauteing
1813, from French sauté, literally "jumped, bounced" (in reference to tossing continually while cooking), past participle of sauter "to jump," from Latin saltare "to hop, dance," frequentative of salire "to leap" (see salient (adj.)). As an adjective, "fried quickly," from 1869. As a verb from 1859. Related: Sauteed.