What is fond in cooking?
Fond is the layer of browned, stuck-on bits left at the bottom of a pan after searing or roasting, and it is packed with concentrated savory flavor.
Why it works
As meat and vegetables brown, their proteins and sugars stick to the pan and keep reacting into deeply savory compounds. That crust is fond, from the French word for base. It dissolves easily in liquid, so a splash of wine or stock lifts it into a sauce. Do not scrub it away, because it is some of the best flavor in the pan.
How to do it
Common mistakes
- Using a nonstick pan, which makes little fond to begin with.
- Letting the fond burn black, which makes a bitter sauce.
- Washing the pan before using it, which throws away the flavor.
Questions about fond
Is fond the same as burnt food?
No. Fond is browned and savory, not black. If it is dark brown and smells rich, it is ready to use.
What pans make the best fond?
Stainless steel, cast iron, and carbon steel make the most. Nonstick pans resist sticking, so they leave little behind.
Can you make fond with vegetables?
Yes. Browned onions, mushrooms, and tomato paste all leave flavorful fond when cooked in a hot pan.
Onion
Chicken Stock
