Q.

What is fond?

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A.

fond

Fond is the little brown bits that develop on the bottom of a pan during the cooking process.  Essentially tiny bits of browned meat and vegetables, fond has a lot of flavor, and plays a very important role in traditional French pan sauces.  In order to use fond as the foundation of your sauce, it must be deglazed from the hot pan using a liquid (often water, stock, or wine).  That liquid can then be reduced, and other ingredients can be added to create a sauce.

Brown fond brings wonderful flavor to sauces, soups, and stews, but blackened fond will make them bitter and unpalatable.  If you burn the fond, it is better to leave it out of your recipe by switching pans or using a different sauce recipe that doesn’t rely on fond and pan drippings for flavor.




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