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See also: saute
- (Received Pronunciation) IPA(key): /ˈsəʊteɪ/
- (US) enPR: sōtāʹ, sôtāʹ, IPA(key): /soʊˈteɪ/, /sɔˈteɪ/, /sɑˈteɪ/
- (transitive) To cook (food) using a small amount of fat in an open pan over a relatively high heat, allowing the food to brown and form a crust stopping it from sticking to the pan as it cooks.
- 1906, Fannie Merritt Farmer, “Lamb and Mutton”, in The Boston Cooking-School Cook Book, section “Lamb en Casserole”, page 220:
- Parboil three-fourths cup carrot, cut in strips, fifteen minutes; drain, and sauté in one tablespoon bacon fat to which has been added one tablespoon finely chopped onion. […] Cook until potatoes are soft, then add twelve small onions cooked until soft, then drained and sautéd in two tablespoons butter to which is added one tablespoon sugar. Onions need not be sautéd unless they are desired glazed. Serve from casserole dish.
to cook food
sauté (plural sautés)
- A dish prepared this way.
- Turkish: sote
sauté m (invariable)
Louisiana Creole French
- to jump
- Alcée Fortier, Louisiana Folktales
- This term needs a translation to English. Please help out and add a translation, then remove the text