That browned, stuck-on stuff in the bottom of the pan after searing meat is called fond, and it is flavor you already paid for. Deglaze it with a splash of liquid, scrape it up, whisk in a little flour to build a fast roux, then slowly whisk in stock until it is smooth and thickened. No extra dishes, no separate sauce pan. The pan that cooked your meat makes your gravy.
📌 Today’s Verse: “Do not despise these small beginnings, for the Lord rejoices to see the work begin.” Zechariah 4:10
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