Sautéing conjures up images of rich flavors and succulent food
creations. The process uses dry high heat, and typically foods are
lightly oiled to result in a pleasingly crisp finished texture. This
method of cooking is often referred to as “quick cooked” due to the high
heat associated with food preparations, creating intense flavors.
|Nat Sauteed Onion FL WONF 6161-OS
||Lightly-browned, softened onion character with sweet top notes and finishing as a pronounced onion flavor.
|Nat Sauteed Mushroom FL WONF RA10038
||Freshly sautéed, button mushroom essence with rich buttery notes and umami foundation.
|Nat Mirepoix FL RA09031-OS
||Aromatic, vibrant, traditionally sautéed celery, onion and carrot.