Daily Kitchen Note
Don't let the flavorful browned bits left in your skillet go to waste. Deglaze the pan with a splash of liquid to easily create a rich, savory sauce for your meal.
How to Deglaze the pan
- After searing meat, transfer it to a plate and leave the browned bits (fond) in the skillet.
- Pour a splash of liquid, such as broth or wine, into the hot skillet.
- Use a wooden spoon to scrape up the fond while the liquid simmers and reduces.
- Whisk in a pat of cold butter at the end to thicken and enrich the sauce.
Why it works
The browned bits left after searing meat are packed with concentrated flavor. Adding liquid dissolves these bits, and simmering reduces the liquid to create a thick, savory sauce base.
