What is a saute?

A sauté is a French cooking technique that involves cooking food quickly in a shallow pan over high heat, using a small amount of fat such as butter, olive oil, or vegetable oil. The food is tossed or stirred frequently during cooking to ensure even browning and prevent burning. Sautéing is commonly used to cook vegetables, meats, seafood, and poultry, and can also be used to make sauces and glazes.