I'm getting fond of fond
So this site has a lot to answer for, I have only really been looking and learning on this site for maybe a week and already I have two kitchen items on my to buy list, one being a nice saute pan and another being a potato ricer. Now after reading the grill like a restaurant thread I gave it a shot and it worked out ok.
But, what to do with the fond left in the pan?
I am interested in making a nice reduction sauce that goes well with beef but the catch is I never cook with alcohol. So, what are the options. I really just don't use it as my father hit the turps pretty hard when I was young and I sort of have an aversion to it.
I tried searching for reduction sauces in the search funtion but could not find many threads dedicated to reduction sauces.
Can anyone offer up a nice recipe to try?