A sauce made by deglazing the pan often accompanies sautéed meats. To deglaze means to swirl a liquid in a sauté or other pan to dissolve cooked particles of food remaining on the bottom. (Review discussions of deglazing in Chapter 4, p. 72, and in Chapter 8,p. 156 and p. 167).The deglazing liquid can be used to flavor a sauce in one of two ways:
1. Add the reduced deglazing liquid to a prepared sauce.The deglazing liquid adds flavor and color to the sauce.
2. Use the deglazing liquid to make a freshly prepared sauce. Add stock or other liquids and other flavoring and thickening ingredients and finish the sauce as indicated in the recipe.
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