Deglaze

To add a cold liquid (usually wine or stock) in a pan to dissolve the cooked food particles (See Fond) that remains at the bottom and often used as a base for a sauce.

Try these recipes

Baked whole trout

Beer-marinated boerewors

Asian-style liver and onions

Chicken liver pate

Coq au vin

Baked chicken with chicory and verjuice

 

 

 

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