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Deglazing

I just made a beef roast. I made some chimichurri to serve on the side. Should I deglaze with a little red wine, or just chicken broth and water? Would the red wine reduction clash with the chimichurri, which I made with lemon juice, not wine vinegar?

Lisanne is a trusted home cook.

asked almost 4 years ago

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3 answers 968 views
Susan W
Susan W

Susan W is a trusted source on General Cooking.

added almost 4 years ago

I think I would go with red wine or red wine with a little stock to mellow it. If the flavors don't work, save the sauce for leftover and heat cubes of the meat with the sauce and serve it over white rice. My favorite beefy leftover meal. :0)

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ChefJune
ChefJune

June is a trusted source on General Cooking.

added almost 4 years ago

A little red wine never hurt anything. Did it?

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creamtea
creamtea

Lisanne is a trusted home cook.

added almost 4 years ago

Thank you!

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