sautés

Sautés are dishes prepared by the cooking technique of sautéing; in culinary contexts, the method is commonly referred to in English as sautéing. The term sauté comes from French and means "to jump," alluding to the tossing motion used during cooking.

A wide, shallow pan, such as a sauté pan or skillet, is preferred because it promotes even browning and quick evaporation of moisture. Food should be cut into uniform pieces and patted dry to help browning. Crowding the pan lowers temperature and leads to steaming rather than searing.

Fats commonly used include oil, butter, or a combination. Oil raises the smoke point, while butter adds flavor but can burn; many cooks use clarified butter for higher heat. The food is cooked swiftly, usually at temperatures around 150–190°C (300–375°F).

During sautéing, the fond forms as browned bits stick to the pan, adding flavor. Dishes are often deglazed with wine, stock, or other liquids to create a quick sauce. Sautéing is versatile, applied to vegetables, meats, poultry, and seafood, and can serve as a precursor to further cooking steps.

Originating in French cuisine, sauts remains a fundamental technique in professional and home kitchens worldwide. It emphasizes high-heat browning, minimal fat, and short cooking times to preserve texture and flavor.