Pan juices help those who help themselves. If you know how to deglaze, the perfect sauce for whatever you cooked is right around the corner.
Deglazing is the process of pouring liquid (usually wine or stock) into a hot pan with caramelized bits of food left over in the bottom after meat or poultry has been sautéed. The resulting mixture can be used as is for a delicious sauce that goes perfectly with the meat you just cooked, or thickened with butter and flour and turned into gravy. Plus, quite frankly, deglazing makes the pan way easier to wash.
Use today’s Word of the Day: Bangers and Mash With Onion Gravy