{"id":1601814,"date":"2021-03-27T09:00:30","date_gmt":"2021-03-27T14:00:30","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?p=1601814"},"modified":"2021-03-26T16:24:01","modified_gmt":"2021-03-26T21:24:01","slug":"what-is-fond","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/what-is-fond\/","title":{"rendered":"What is Fond and Why You Should Use It"},"content":{"rendered":"Your grandmother may have called it pan drippings, but the French have a fancier name for it: fond. It translates to \u201cthe bottom\u201d or \u201cthe base\u201d and is used to describe the browned bits of meat and vegetables in the bottom of a roast pan or skillet.\r\n

What Is Fond?<\/h2>\r\nThe simplest explanation is fond is formed when the protein in the meat is exposed to heat and turns brown. Getting a little more technical, this process is called Maillard reaction<\/a>, and from a culinary standpoint, this is an amazing transformation. Not only is the color-changing, usually going from pink to brown, but you\u2019re also developing numerous other flavors you wouldn\u2019t get if you didn\u2019t brown it first. And by numerous, we're talking hundreds if not thousands of different flavors that can show up.\r\n\r\nThere are a number of ways you can get fond. The first is when you cook something in a skillet or Dutch oven on the stovetop, like a veal scallopini<\/a> or beef Bourguignon<\/a>. After you remove the meat, you\u2019ll find a beautiful brown color coating the bottom of the pan. You can also find it in the bottom of a roasting pan after you remove your beef roast<\/a> or pork loin<\/a>. There is a lot of flavor in that brown coating and the easiest way to unlock that flavor is by deglazing.\r\n

How to Deglaze the Pan<\/h2>\r\nAfter you remove all the meat and vegetables from your skillet or roasting pan, you want to make sure the coating is brown and not black. If it\u2019s black, it\u2019s burnt and at that point, it\u2019s best not to use it. But if it\u2019s light to dark golden brown you\u2019re in great shape.\r\n\r\nFirst, drain off any fat or grease that may remain. Then, place the skillet or roasting pan onto the stove over medium heat. Add wine, broth or water and gently stir, scraping the bottom of the pan with a spatula to remove all the brown bits and coating. That liquid is now highly flavorful and can be used to make gravy<\/a>. Or, you can also make a simple pan sauce directly in the pan.\r\n

How to Make a Pan Sauce withFond<\/h2>\r\nPlace the skillet or pan over medium heat, add 1 small chopped onion and cook until tender, about five minutes. You can add a little garlic if you\u2019d like as well. Then stir in \u00bd to 1 cup of white or red wine. Stir until every last bit of fond has been released and the mixture is simmering nicely. Let it cook until the liquid has reduced by half. Then stir in about a cup of broth and bring that to a simmer until it\u2019s reduced by 2\/3. The mixture will be slightly thick and that\u2019s perfect. Remove it from the heat and stir in any seasonings. At that point, you\u2019re ready to serve.\r\n\r\nIf you want to make it a little richer, before removing it from the heat, stir in about four tablespoons of butter, one tablespoon at a time. You\u2019ll end up with a rich and savory sauce every time.","protected":false},"excerpt":{"rendered":"

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