Deglaze your cooking pan to get the most flavour from your steak or roasts by turning the meat juices into the base for a delicious sauce.
Heat up the pan in which the meat was cooked so that it is hot. Add wine. The liquid should bubble rapidly. You can also just use a little water, stock or combine stock with wine for a rich sauce. Stir and scrape with a wooden spoon to loosen all the stuck on bits and to combine them into the sauce. If deglazing with wine, allow to bubble for at least five minutes to remove any harsh alcohol taste.
Season with a little salt or pepper. Stir to make sure all the flavours have been absorbed into the sauce and then remove from the heat to serve.
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