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, danc [..]

To cook and/or brown food in a small amount of hot fat.

to cook an ingredient in a pan or pot in a small amount of oil or fat.

Pan fry.

To sauté is to cook or brown food in a small amount of hot fat or oil. This softens the food and releases its flavors.

A cooking term that refers to lightly frying in fat in a shallow open pan.

[French] to prepare food by rapidly friying in shallow, hot fat, and turned until evenly browned.

Pronounce it: saw-tayA French term used to describe a method for cooking foods in a shallow pan using high heat. The food is cooked in the pan uncovered, in a small quantity of butter or oil. Unlike stir-frying where the food is continuously turned, when sautéed the food is turned only once in the pan in order to cook both sides.You may also like G [..]

(saw-TAY) – A cooking technique which means to cook a food quickly in oil and/or butter over high heat.  You can use a skillet or saute pan, but make sure it is big enough to comfortably contain what [..]

[French] to prepare food by rapidly friying in shallow, hot fat, and turned until evenly browned.

From the French word sauter, meaning "to jump." Sauteed food is cooked and stirred in a small amount of fat over fairly high heat in an open, shallow pan. Food cut into uniform size sautes t [..]

To fry food quickly in a hot pan, stirring or shaking the pan.

To cook food quickly in a small amount of fat or oil, until brown, in a skillet or saute pan over direct heat. The saute pan and fat must be hot before the food is added, otherwise the food will absor [..]

To brown or cook in a small amount of fat.

To cook food in a small amount of fat over moderate heat, with stirring to prevent it from sticking to the pan or burning.

To cook food in butter or fat in a skillet until lightly browned.Sautéing is usually a quick process so any meats being sautéed should be tender cuts.

A cooking method in which food is cooked quickly in a small amount of fat over direct, moderate to high heat.  Sautéing is best for relatively thin, tender cuts of meat, poultry or fish (like steaks, [..]

A cooking technique which refers to preparing a food quickly in oil and/or butter over direct heat.

To cook food quickly in a small amount of oil in a skillet or sauté pan over direct heat.

(n) a dish of sauteed food(v) fry briefly over high heat(adj) fried quickly in a little fat

A method of cooking food, similar to stir frying, which uses a small amount of fat in a shallow pan over relatively high heat.

Cook in a pan quickly at high heat, with very little oil, generally with medium-sized pieces of food like shrimp. A good sauté cook will cut and prepare everything before even touching a pan; this is [..]

(verb) To cook quickly in a small amount of oil, in a skillet or sauté pan.

To cook food quickly in a small amount of oil in a skillet or frying pan over direct heat.

To cook small pieces of food in a small amount of butter or oil over a high heat in a shallow pan, turning and tossing the food so it colours evenly.

to brown or cook a food quickly in a pan over direct heat, usually using a small amount of hot fat.

To sauté is to fry lightly with a small amount of butter or oil in a large frying pan.

To cook quickly in a shallow pan with the minimum of fat.

To cook in small amount of fat in a skillet

To Cook food quickly in a small amount of oil in a skillet or sauté pan over direct heat.

To cook and/or brown food in a small quantity of hot oil.

This is where food is cooked briefly over a high heat, so you might sauté onions or chopped bacon.

To fry foods in a small amount of fat until golden and tender.

Sautéing is cooking food quickly in the right amount of oil and/or butter over high heat. You can use a skillet or saute pan, but make sure it is big enough to comfortably contain what you are cooking [..]

browned in fat.

to cook in small amount of hot oil, while turning ingredients.

Cooking or browning food in a small amount of hot oil or fat until softened and the flavors are released.