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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 over 2 years ago
3 answers 751 views
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Susan W

Susan W is a trusted source on General Cooking.

added over 2 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

June is a trusted source on General Cooking.

added over 2 years ago

A little red wine never hurt anything. Did it?

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creamtea

Lisanne is a trusted home cook.

added over 2 years ago

Thank you!