The word fond, comes from French, and is a term used to describe the browned residue of food that remains in the bottom of a roast pan or skillet after meat or vegetables have been cooked.
Like stock, it is used in preparing sauces and bases for other foods. With the purpose of enhancing the taste of meals with a richer and more complex set of flavours.
To loosen the fond from the bottom of the pan and unlock its flavours, you will need to deglaze the dish before adding your base ingredients. Deglazing involves adding a little liquid to the dish and heating it up while scraping the fond off the bottom and stirring it into the liquid.
You can use almost any liquid for your deglazing. However something vinegar based, such as a wine, would work best for loosening those tasty food particles.
Why use Fond?
Within the fond left from a dish, there are numerous delicious flavours that have developed during the browning process. Harnessing these rich tastes is the best way to ensure your sauce or next dish is extra flavourful. Plus, why let all that yumminess go to waste?
Watch How to Make Sauce with Fond:
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