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Making a Pan-Deglazed Sauce
Appears in
Published 1991
To make a pan-deglazed sauce from the juices left over in a sauté pan, add any aromatic ingredients (here, shallots, but garlic or ginger would also work) to the still-hot pan and stir until you can smell a toasted aroma, about a minute. At this point, you can add flavorful liquids such as wine. (A)
Wine especially should be simmered a minute or two to dissolve the caramelized juices and to evaporate the alcohol. Add concentrated stock to contribute body and savor to the sauce. (B)
Stir in some cream, which will smooth out the flavors of the sauce and give it an attractive consistency. (C)
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