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When food or meat has been sautéed or roasted, it very often leaves small brown bits at the bottom of the pan. These particles are actually caramelized pieces of the natural sugars in the food. They are very flavorful and can be used to make a fantastic sauce.
To loosen these bits from the bottom of the pan, use water, broth, lemon juice or wine and start stirring. Cook the sauce to the thickness desired, dissolving the little flavor bits. Serve as a side or pour over your roast. Be careful though to remove the pan from high heat when adding anything with alcohol or you could end up with singed eyebrows!
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