Jeni Wright, Eric Treuille, Le Cordon Bleu

Deglaze

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

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After sautéing, food and excess fat are removed from the pan and a small amount of liquid stirred into the pan juices to dilute them and form a sauce.

© 1996 All rights reserved. Published by Le Cordon Bleu.