<p>ChefSteps is a team of chefs, writers, and food lovers who develop recipes, techniques, and guides to help people cook better at home.</p>

ChefSteps

<p>Wait! Don’t soak that skillet just yet. If you’ve ever seared a steak or fish filet—any protein, really—you’ve probably noticed a bunch of brown bits left in the bottom of the pan, right? You might call it a mess, but chefs call this “fond,” and oh man, does it lend awesome flavor to sauces. Here, we’ll show you the technique known as deglazing. The very easiest of sauce recipes, it involves quickly adding a little liquid (wine, stock, water), scraping in the fond, and reducing to a syrup for a lush, flavor-boosting meat topper. Pimp it up with a little butter, or just pour directly atop your dinner and serve. Not only will your meal be extra delicious, you’ll find it easier to do the dishes too.</p>