Step 2: Deglaze the pan
1 parts deglazing liquid
- broth~200 g
1/4 part aromatics
- garlic, minced~15 g
- shallots, diced~15 g
- herbs, chopped~15 g
Add pan sauce aromatics to the remaining fat in the pan and for a minute or so.
Add enough liquid of choice to cover the pan in a thin layer. Scrape any stuck fond off the bottom and bring to a .