French · IV The Method
Sauces de Déglaçage: Pan Sauce Technique
I
Origin
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II
Description
The French pan sauce — deglazed from the fond (the caramelised residue left in the pan after roasting or sautéing) — is the most efficient transformation of flavour in cooking: the Maillard compounds and reduced proteins adhering to the pan are dissolved by a liquid (wine, stock, or both), producing a concentrated, complexly flavoured sauce in minutes.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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