Sauces
Fond
French · the base
The caramelized layer of juices and proteins left on the pan after searing. In professional kitchens it is treated as an ingredient in its own right.
Why It Matters
Fond is the foundation of nearly every great pan sauce. Recognizing it, protecting it from burning, and deglazing it is a habit that upgrades everything you cook.
How to do it
- 1
Heat the pan until searing temperature.
- 2
Cook the protein without moving it.
- 3
Remove the food once brown.
- 4
Leave the browned bits in the pan.
- 5
Deglaze to lift these flavorful solids.
Common mistakes
- ✕
Washing the pan removes flavor, so preserve the bits for your sauce.
- ✕
Burning the fond makes it bitter, so adjust heat if it gets dark.
- ✕
Using a nonstick pan limits development, so use stainless steel or cast iron.
