Sauté

Technique of cooking ingredients, such as vegetables, aromatics, spices or minced meat, in a small amount of hot fat (oil, butter or animal fat) over medium-low heat, stirring constantly to prevent them from burning and coloring, only to enhance their aromas. The purpose of sautéing is to soften and lightly brown the ingredients, releasing and developing their flavors and aromas before adding other components or liquids to the preparation. This method is common in the preparation of stir-fries, stews, soups and sauces, as well as in the cuisine of various cultures.