![]() ![]() Though, you could use it any time you have developed a fond on the bottom of your frying pan-say after you’ve caramelized onions. When to do it? This technique is most often used after searing a piece of meat in a skillet-think pork chops, steaks, chicken breasts. Instead, use them as the base of a delicious pan sauce. Those forgotten bits are too flavorful to wash down the drain. What is it? Deglazing is a simple technique that adds incredible depth of flavor to your sauce by capturing the flavorful bits, also called fond, that stick to your pan when you sear or brown. The shortest-cooking roux is a white roux, then, blond, brown and dark brown. Sometimes a recipe will require a longer cook time in order for the roux to develop a richer color and a deeper flavor. Finish sauces with a bit of butter to enhance flavor and give the sauce a velvety textureįor food safety reasons and to eliminate any floury taste, a roux must be fully cooked before any liquid is added.Use a whisk to mix sauces and stir constantly to avoid lump.Gather all the ingredients before giving your full attention to the sauce.If you rush it, the sauce could curdle or separate-not ideal! Here’s what you need to know to make a lump-free roux: How to make it: It’s easy to make an ultra-smooth roux, so long as you take your time. ![]() When to use it? It can be used as the base of almost any sauce or gravy that you want to turn out thick and creamy. What is it? A roux is an all-purpose thickener made of equal parts flour and fat (typically butter but oil, lard, bacon fat and any number of other fats could be used) and cooked over low to medium heat until smooth. ![]()
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