How to Deglaze a Pan and Make an Instant Sauce

Those brown bits stuck to the pan after searing meat aren't burnt residue — they're called fond, and they're concentrated flavor. Throwing them away by soaking the pan is a waste. Deglazing turns them into a sauce in under two minutes.

After removing the meat, keep the pan on heat. Pour in a splash of wine, broth, or even water. It will sizzle and steam — use a spoon to scrape up all the brown bits. Let the liquid reduce by half, then swirl in a tablespoon of cold butter. You just made a restaurant-quality pan sauce from what most people wash down the drain.