Techniquebeginnerdraft
Deglazing
Also searched as: loosening the fond, deglazing, pan sauce
In short: Loosen the browned residue on the bottom of the pan with liquid. It is full of roasted aromas and the best base for a sauce.
Picture it
Like a concentrate at the bottom of a cup that you dissolve again with water.
What happens
When searing, browned bits of protein and sugar stick to the bottom. They are pure . A liquid such as wine, stock or water dissolves them; reduced, they become a rich sauce.
How it’s done
Sequence · Step 1 of 4
Take the meat out of the pan and pour off excess fat.
All steps as a list
- Take the meat out of the pan and pour off excess fat.
- Deglaze with wine, stock or water.
- Loosen the residue from the bottom with a wooden spoon.
- Reduce, and with butter if you like.
Common mistakes
- Black residue: burnt bits taste bitter and do not belong in the sauce.
Related entries
Sources
- Harold McGee: On Food and Cooking (2004), Kapitel Saucen, Eier