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Beginners try this! Make sure to use really fresh lemons for the sauce. For those not familiar... deglazing a pan is done by adding any liquid (like wine, stock, or water) to the pan after sauteing or roasting meat and scraping all the caramelized drippings off the bottom of the pan while bringing the liquid to a boil. This recipe can easily be doubled, tripled, etc. Times are estimates.
Units: US | Metric
Serving Size: 1 (208 g)
Servings Per Recipe: 2
The following items or measurements are not included: