Today on the Cooking in Sanity project I made a deglazing sauce with wine. Deglazing sauces are really cool and delicious because they utilize all the tasty browned bits left over from whatever meat or veggies you’ve been cooking with. They’re also super simple and don’t require much seasoning because of the flavors still left in the pan.
This recipe was really easy and tasty – the wine cooked down with the bits and flavors left over from my meat and made a super delicious sauce. You can’t go wrong with a classic deglazing sauce.
The full recipe can be found in Mastering the Art of French Cooking (2 Volume Set). I think every good cook deserves to have a copy of Julia Child’s masterpiece in their kitchen.
Thanks for watching and I’ll see you next time!
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