Are you looking to take your sauté skills to the next level? Perfect sauté techniques require more than just throwing ingredients into a hot pan: there are tactics that can exponentially enhance the flavor and versatility of your dish.

The key to sautéing like a pro is using the hot pan to both brown the food and bring out its flavors. The first step is to use a form of fat in the pan which will help lock in flavor, such as butter, oil or even fat from the protein you are cooking. Heat the pan over medium-high heat and let it get hot, then add the fat.

Once the fat is heated and ready for use, make sure to add the ingredients in the correct order. Start with ingredients that need to cook longer: the vegetables, proteins, and anything else that will take more time. This will ensure everything cooks evenly and make sure everything gets browned in time. Cook each ingredient separately, using a spoon or spatula to move it around the pan to ensure it is evenly cooked. Once it’s reached the desired level of doneness, move it to a plate and keep it warm until you’ve added all the ingredients.

The next step is to deglaze the pan. After all the ingredients have been removed, you’ll likely have some bits stuck on the bottom. This can be quickly and easily removed by adding a bit of liquid and stirring, which will also help to bring out the flavor of the dish. Try adding some stock, wine, or even flavored vinegar and stir until all the browned bits have been incorporated.

Finally, it’s time to assemble your masterpiece. Place all the ingredients back in the pan and toss to coat them with the deglazing liquid. Now you can serve your sautéed dish hot, letting the flavors burst forth and tantalize your taste buds.

Sautéing requires patience and an eye for detail, but with a bit of practice and these tips, you’ll be well on your way to becoming a sauté master.