Deglaze using balsamic vinegar


How to Deglaze with Balsamic Vinegar

After meat, poultry, or fish has been sautéed in olive oil and the food and any excess oil has been removed from thee pan, deglazing is done by adding a small amount of balsamic to the pan and stirring to loosen browned bits of food on the bottom. The mixture often become a sauce to accompany the food cooked in the pan.

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