I'm getting fond of fond

[knight76]

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?

 

[Robo410]

broth and a bit of dijon mustard for beef and pork, broth and fresh squeezed lemon for chicken...instant flour like Wondra is a great quick thickener for pan sauces if needed.

Balsamic vinegar might be a nice addition for a bit of acid.

 

[Katie H]

You don't need alcohol to do the "fond" thing, knight. You can use a broth that is compatible with the dish you are preparing. Or apple juice can be substituted for some wines. This is just a brief bit of information. Other answers are sure to follow. Keep the faith.