To Sauté

The sauter cooking method is used to sauté or pan-fry small, tender pieces in a small amount of hot fat. The goal of sauter is to create a crust through the Maillard reaction that will maintain the natural juices of the piece. In a traditional brigade, sauter is normally executed by the saucier for meat and poultry, the poissonier for fish, and the entremétier for eggs and vegetables.

Type: concentration because the product is seared to keep the natural juices within.