- Heat the pan over medium.
- Sautee vegetables.
- Add deglazing liquid.
- Reduce the liquid by half.
- Add butter.
- Season the sauce with salt and pepper.
Why does fond taste good?
Fond is created by the Maillard reaction, the chemical process where heat reacts with proteins and carbohydrates to form entirely new tastes and smells than you had with your raw ingredients. It’s the scientific reason your seared steak tastes so good and why perfectly browned food is so enticing to the senses.
What is fond used for?
The basic thing to understand about fond is that it builds flavor. By definition, a fond refers to those little browned bits of food that are often stuck to the bottom of the pan, skillet or baking dish, especially after searing meat or poultry. These browned bits are packages of flavor.
How do you know if fond is burning?
Here’s the simple rule: brown or dark brown is fond; black is burned. It can be tough to tell in the pan, but if things are looking a little charcoal-y and singed, it’s probably burned.