How To Deglaze Without Losing 40% Of Your Fond
Fond is the browned flavour left in the pan after searing, and losing it means losing the best part of the sauce. This guide explains how to deglaze without losing your fond by using the right timing, liquid, and scraping method. Deglaze after browning but before the pan burns. Pour off excess fat, add wine, stock, water, or broth, then scrape gently with a wooden spoon or silicone spatula. Let the liquid bubble and dissolve the browned bits naturally. Good deglazing turns stuck-on flavour into a richer sauce.
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