Fish & Seafood | Meats | Poultry | Sauteing

Basic Sauté Method

Yield: 1 portion


INGREDIENTS PREP AMOUNT
Meat, fish or poultry 5-6 oz
Salt & pepper to season
Flour (opt.) 1/4 cup
 
Oil, butter or fat 3 Tbsp
 
Wine or brandy 1-2 oz
Prepared sauce 2 oz
Garnish   1 oz

METHOD

Basic Steps:  Season → Sauté → Deglaze → Garnish
  1. Season meat with salt and pepper. If using white meat (chicken, pork, white fish), dredge in flour.
  2. Heat oil or fat in a sauté pan on medium high heat until shimmering, just below smoking.
  3. Sear first side of item and let set 2-3 minutes.
  4. Turn over and sear second side of meat for 3-4 minutes.
  5. Finish meat in hot oven if necessary.
  6. Remove meat from sauté pan.
  7. Return pan to medium heat and pour in wine, scraping up any bits of caramelized meat (deglazing). Reduce down to almost dry.
  8. Add prepared sauce and reduce to a consistency that coats a spoon (this is called nappé).
  9. Stir in garnish. Pour sauce over meat and serve.

NOTES

  • Meat cuts from the more tender parts of the animal are better for sautéing.
  • Dredging white meats in flour helps them sear and achieve a browned surface. This adds to flavor and color appeal.
  • It is important to get your pan hot. The hot oil sears the meat, seals in the juices and browns the surface, adding flavor.
  • As the meat sears it will initially stick to the bottom of the pan. Eventually the meat will "release" from the pan. Do not move the meat in the pan until it releases, otherwise pieces of the meat will tear off and remain stuck to the bottom.
  • Use a pan that is neither too big or too small for the meat to fit. A pan that is too big will allow the meat juices to evaporate too quickly, and the meat will burn. A pan that is too small will not allow the juices to evaporate enough and the meat will boil and steam. This will toughen it.
  • Thinner cuts of meat will finish on the stovetop. Only thicker cuts will require additional cooking time in a hot (400º) oven.
  • When deglazing with wine, in general, use white wine for chicken, fish and pork, and red wine for beef and lamb. This is not a solid rule though.
  • After adding your sauce, you can stir in 1 Tbsp of butter or 2 Tbsp of heavy cream to lighten the sauce somewhat.
  • Garnish is any additional ingredient you want to add to your sauce (sautéed mushrooms, herbs, etc.).