Cooking Light professionals illustrate the important role of browned bits in braising. These delicious juices left over from the meat make a great addition to any sauce. Watch this how to video to learn how to deglaze a pan for a delicious sauce.
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Emulsify oil and eggs to make mayo
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Smooth out the lumps in your gravy when cooking
How To:
Make Thanksgiving cranberry glaze with Martha Stewart
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Make a healthier, lower fat Cajun roux
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