International Sauteing: Method and Recipes

Sauteed mushrooms in a skillet — Image by jules

Sauteing is one of the easiest and quickest methods of cooking. It generally consists of searing portion-sized cuts of meat or fish in hot oil on both sides to brown. The meat or fish is then removed, and the remaining bits and juices in the pan (the fond) are incorporated into either a pre-made sauce or the sauce is made directly in the pan. While it’s not totally necessary to make a sauce out of the fond, most respectable chefs consider it a sinful waste of flavor not to.

International Sauteing Recipes

Sofrito
(Latin flavoring base)

Tod Mun
(Thai spicy fish cakes)

Okonomiyaki
(Japanese savory “as-you-like-it” pancakes)

Creole Barbecue Shrimp
(American Southern spicy sauteed shrimp)

Steak au Poivre
(French pepper steak)

Carpetbag steak on a plate with asparagus and steamed baby potatoes

Carpetbag Steak
(Australian, New Zealander oyster-stuffed steak)

Hangtown Fry
(American oyster and bacon omelet)

Pajeon
(Korean scallion pancake)

Tabaka
(Georgian chicken under a brick)

Plátanos Fritos
(Latin fried ripe plantains)

Migas
(Portuguese, Spanish leftover bread dish)

Chopped chicken livers spread on a crostino

Chopped Chicken Livers
(Jewish liver paté spread)

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