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How To: Deglaze a Pan




Source of Recipe


Cuisine at Home magazine
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After sautéing or roasting, look at the bottom of the pan. Those dark food particles stuck to the bottom are caramelized drippings from meat juices. This is called "fond," a French term loosely meaning bottom or foundation. Fond is loaded with flavor, and can be used to make gravy or added to sauces. The best way to capture these flavorful deposits is by deglazing.

Add any liquid, like wine, stock or water to the pan and start scraping vigorously while bringing the liquid to a boil. This is your "foundation of flavor" for sauce or gravy.