When and How to Deglaze for Flavor
For rich, savory sauces, get in the habit of deglazing your pan after sautéing meat. The technique couldn't be easier.
Dark bits stuck to the bottom of a pan after sautéing or roasting are caramelized drippings from meat juices. The official term is “fond,” which translates loosely to “foundation” in French. Fond is loaded with flavor and is the perfect base for sauces. The best way to capture fond is to add wine, broth, or water to the hot pan — it will sizzle. Use a wooden spoon to scrape the brown bits from the bottom as the liquid boils. After that, just add the other ingredients to complete the sauce.
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