The word sauté is derived from the French word sauter, meaning "to jump." Sautéing is the technique of rapidly cooking or browning food in a small amount of fat in a skillet or sauté pan. The food is constantly stirred, turned or tossed to keep it from sticking or burning. Thin, tender cuts of meat, such as steaks, lamb chops, sliced pork tenderloin, flattened chicken breasts and fish fillets are candidates for sautéing. The objective is to brown the food on the outside in the time needed to cook the interior. This requires medium-high heat. Oil can withstand the higher heat needed for sautéing. For flavor, a little butter can be added to the oil, but do not use only butter or margarine, because it will burn before the food browns. However, clarified butter (see Butter entry) may be used in place of the oil.

Tender vegetables are often sautéed to improve their flavor and color before being used in soups, side dishes and entrées. It is generally not necessary to brown vegetables but only to soften them. Medium or medium-low heat is sufficient.

The following tips will ensure successful sautéing:

• Food must be dry or it will steam instead of sauté.
• Do not crowd the food in the pan. Crowding will reduce the temperature of the fat, resulting in less browning and crisping. Sauté foods in batches, if necessary.
• The fat must be hot to produce good browning and crisping and to minimize sticking.