On the stove · 07 / 15
Deglaze
The brown bits stuck to the pan are flavor. Liquid lifts them into a sauce.
When to use it
After searing meat, before a pan sauce, braise, or gravy.
- 1
Take the meat out. Leave the fat and the browned fond.
- 2
Pour off extra fat if the pan is swimming. Leave about a spoonful.
- 3
Add wine, stock, or water. It should hiss.
- 4
Scrape with a wooden spoon until the bottom looks clean.
- 5
Reduce until the liquid coats the spoon, then swirl in cold butter off the heat if you want it glossy.
You are done when
The sauce tastes like the crust, not like plain wine.
Watch out
- Burning the fond until it is black. Bitter fond makes a bitter sauce.
- Adding so much liquid that you never reduce it.