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| This a French term meaning to jump or leap, with sauté dishes the first part is as for shallow frying. |
| Sauté is the heating of fat or oil or a mixture of oil and butter where vegetables that are raw or blanched are cooked or finished in the heated fat. |
| They are cooked to add colour ie. potatoes or re-heat prior to service ie. haricot vert sauté au beurre. |
| Sauté is a quick method of cookery for general cooking and re-heating blanched or par cooked vegetables and potatoes. |
