How to Make Pan Gravy | Do Not Waste the Fond #pangravy #cookingtips
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. […]
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