Sorry to keep you waiting! Here is the sauce clip as promised. This technique is so crucial since it allows for a very fast and elegant sauce anytime you've roasted meat in a pan. All it requires is the "fond" (refer to clip for definition), some type of liquid, and a small chuck of cold butter. At the end of the clip I explain my thought process regarding the exact ingredients to use, but the technique is ALWAYS the same; deglaze, reduce, finish with butter.Friday, 23 February 2007
Dijon Pan Jus
Sorry to keep you waiting! Here is the sauce clip as promised. This technique is so crucial since it allows for a very fast and elegant sauce anytime you've roasted meat in a pan. All it requires is the "fond" (refer to clip for definition), some type of liquid, and a small chuck of cold butter. At the end of the clip I explain my thought process regarding the exact ingredients to use, but the technique is ALWAYS the same; deglaze, reduce, finish with butter.
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