How to Deglaze a Pan, How to Make a Pan Sauce, Deglazing a Pan, Deglaze a Pan. http://thrillbillygourmet.com/ for the website, and http://goo.gl/E960dK for the Happier Holidays Cookbook!
How to Deglaze a Pan, How to Make a Pan Sauce, Deglazing a Pan, Deglaze a Pan
Learn how easy it is to deglaze a pan, and build a pan sauce. It's simple, quick and absolutely delicious.
I'm going to show you how to make a pan sauce, and we're going to do this by deglazing. Now you can think of this as using a magic potion in the kitchen, and you're going to do it with this magic wand.
Now over here all I've done is browned off a pork chop. And you want this nice rich, deep color, because that means you've got this stuff left in the pan. Now this is going to be the fond that we're going to use to build a sauce. It's called fond because that means foundation in French, and it's the foundation for sauces, and it's the foundation for flavor.
Now to deglaze, what you want to do is get that stuff up off the bottom of your pan and into your food where it's going to do you some good. We're going to do that this way -- with a little wine. And you can do it with any number of things, just about any kind of liquid. I like using a little bit of acid, and wine is an acidic ingredient. You can also use vinegar -- I love cooking with vinegar; it just adds amazing flavor. You can use alcohol of whatever kind, brandy if you want to.
Now next step, and I'm going to throw in...now this is how hard a pan sauce is. It seriously is this easy. A little bit of garlic, a little bit of shallot, and a little bit of chicken broth. You don't much, and at this stage, we're going to give this, I'd say, no more than three or four minutes. I'm going to let it come to a very nice, heavy rolling boil. We're going to reduce it by about half in volume, while those shallots get soft.
This is just about perfect. We've allowed that wine to reduce and that intensifies all those flavors. It burnt off about all of the alcohol, but you've got amazing taste left in there. So this one we're going to keep very, very simple. We're going to finish it with just a pat of butter, and we're going to whisk him in like that. And as soon as that gets melted down, we add the last little tiny thing. Are we good? There! This is just a little bit of fresh parsley.
That's it! And I'm taking this straight this straight over this way. Perfect. And that is how to deglaze!
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