sautéの英語

別の表記

• saute
• sautee, sautée
• sauter (dated)

語源

Borrowed from French sauté, past participle of sauter (“to sauté”, literally “to jump”); in cooking, diced onions jump in the pan from the hot oil.

発音

• (Received Pronunciation) IPA: /ˈsəʊteɪ/
• (米国発音) enPR: sōtāʹ, sôtāʹ, IPA: /soʊˈteɪ/, /sɔˈteɪ/, /sɑˈteɪ/

動詞

sauté (third-person singular simple present sautés, present participle sautéing, simple past and past participle sautéed or sautéd)

1. (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.

   • 2004, Harold McGee, chapter 14, in On Food and Cooking: The Science and Lore of the Kitchen, Scribner, →ISBN:

     Frying and sautéing are methods that heat foods for the most part by conduction from a hot, oiled pan, with temperatures between 350 and 450°F/175–225°C that encourage Maillard browning and flavor development.

   • 2021 July 1, Gregory McNamee, “Does spinach make you strong? Ask Popeye – and science”, in CNN‎, archived from the original on 11 June 2025:

     Lightly sautéing fresh spinach in a drizzle of olive or avocado oil meets this baseline, and it’s tasty and nutritious as well.

派生語

名詞

sauté (plural sautés)

1. A dish prepared this way.

派生語

アナグラム

• useta