Sautéing sounds a lot more complicated and fancy than it is.  In the French language, sauter means “to jump”.  When sautéing something, all you’re doing is quickly “frying” diced or sliced ingredients while keeping them moving so they won’t burn.

Usually you’d use a fat, an oil, or a mixture of butter and oil.  If you use regular butter, you have to really watch because butter has a low burning point.

Although you would typically use a frying pan to sauté, you can also do so in a saucepan before you add any liquid ingredients.  Using a spatula, or wooden spoon, make sure to keep the ingredients moving, or “jumping” until they’re cooked.  The picture shows an example of sautéing mushrooms that we did when we made the Mushroom Alfredo.

An example of sautéing... relatively high heat, a fat or an oil, and sliced or chopped ingredients.... Notice the wooden spatula that was used to keep the mushrooms moving while cooking.

About Tami McVey

I've always been very passionate about writing and cooking so I thought I would combine the two, and help others learn to cook budget-friendly, health-conscious meals. I've been writing a monthly column for a newspaper for just over two years now, and it's recently been increased to a bi-monthly column due to interest! I just graduated from a second Business Administration program with a focus on marketing, and for the past three years I've been working on developing my writing career... turning my dreams into goals. Thank you for stopping by!
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One Response to Sautéing

  1. Pingback: Sauteing Mushrooms | A HEALTHY LIFE

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