- Dr Ruthless had the fillet steak with chilli and garlic sauté potatoes, with white onion marmalade and smoked bacon jus at £17.50.
- Serve the steak topped with the lemon slices, accompanied by the sauté potatoes and pepper sauce, with either fresh garden peas or a simple green salad.
- You get everything from sauté potatoes to colcannon, which is an Irish potato dish, but absolutely no chips.
- Originally, in France, a sauté was a dish of meat or poultry cut into pieces and cooked only in fat, but the French now also use the term for dishes which simply involve browning foods before adding a liquid.
- A guinea-fowl sauté with black pudding was less exciting (guinea fowl is a bit of a bore generally) and one might do better to have the grilled beef fillet with braised short rib.
- A tall, singed-edge veal chop emerged beautifully grilled with an elemental sauté of foresty mushrooms.
verb (sautés, sautéing, sautéed or sautéd)[with object]
- The seafood on the menu is about what you'd expect from an accomplished seafood chef, particularly the Dover sole, which is sautéed, de-boned, and finished with a brown-butter sauce.
- I deliberately hoarded my beautifully sautéed duck breast and truffled mash.
- In a large saucepan, sauté onions in butter until almost tender.
Early 19th century: French, literally 'jumped', past participle of sauter.
salient from mid 16th century:
This was first used as a heraldic term meaning ‘leaping’. It comes from Latin salire ‘to leap’. The sense ‘outstanding, significant’ as in salient point is found from the mid 19th century. Salire is behind many other English words including assail and assault (Middle English) ‘jumping on’ people; exult (late 16th century) ‘jump up’; insult; and result (Late Middle English) originally meaning ‘to jump back’. Salacious (mid 17th century) ‘undue interest in sexual matters’ is based on Latin salax, from salire. Its basic sense is ‘fond of leaping’, but as the word was used of stud animals it came to mean ‘lustful’. From the French form of salire come to sally out (mid 16th century) and sauté (early 19th century).
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