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Deglazing Sauce for Meat from Philip Bayles

For the bachelor cooks like myself, I have a way to improve all those chunks of meat. When the meat is done, take it out, let the pan cool a bit, and add about 1/3 cup of appropriate wine, and 1/3 a cup of water. When it comes to a nice boil, add about a tablespoon or two of flax meal, and voila, a nice rich wine gravy/sauce to pour over the meat.

I have tried it so far with fish and pork (white wine or sherry), and beef or sausage (red wine).  A bit extra salt, pepper, or herbs can also be added, and with beef I like a teaspoon of plain hot horseradish. It makes the meat more elegant, gives me a nice dose of much needed fibre, and makes the skillet or roasting pan much easier to clean.

The proper term is deglazing I think, and you experienced cooks probably know all about it, but for me it is a great way to make all this meat much more interesting.