eatlikeanadult
How do you make a restaurant quality pan sauce from the 'stuff' in the bottom of your pan? That 'stuff' is called fond. It means 'foundation' because it's the foundation of a fantastic sauce, if you know a few simple rules. (Technically it's called 'sucs' and as only fond after deglazing, but in practise the terms are used interchangably, particularly in the US). Here's what makes up a pan sauce: Fond - from beef, pork, lamb, chicken or vegetables. Sauteed aromats - onions, garlic Liquid - stoc...
Mais
