sauté
[soh-tey, saw-]
- cooked or browned in a pan containing a small quantity of butter, oil, or other fat.
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- to cook in a small amount of fat; pan-fry.
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- a dish of sautéed food.
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Origin of sauté
1805–15; < French, past participle of sauter to jump (causative: to toss) < Latin saltāre, frequentative of salīre to jump
Dictionary.com Unabridged
Based on the Random House Unabridged Dictionary, © Random House, Inc. 2018
Related Words
seargriddlefrypanfrizzlefrizzpoachreduceruinseethemeltbarbecuebakeimbueblanchscaldnukedoctorfixparboilExamples from the Web for sauteing
Historical Examples
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
This method is employed for croquettes, oysters, etc., and is less injurious to digestion than sauteing.
The Kitchen EncyclopediaAnonymous
Sauteing is cooking in a small quantity of fat, as an omelet or hashed browned potatoes are cooked.
The Kitchen EncyclopediaAnonymous
sauté
- to fry (food) quickly in a little fat
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- a dish of sautéed food, esp meat that is browned and then cooked in a sauce
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- sautéed until lightly brownsauté potatoes
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Word Origin
C19: from French: tossed, from sauter to jump, from Latin saltāre to dance, from salīre to spring
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
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Word Origin and History for sauteing
saute
n.
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.
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Online Etymology Dictionary, © 2010 Douglas Harper