51�Թ�

A simple deglazing of the pan used to cook sausage, country ham or bacon and you are well on your way to a gravy that will be the crowning glory of a sit down breakfast.

If desired, add a heavy splash of white wine at the end to deglaze pan and enhance flavor before proceeding.

Technique-wise, deglazing is essentially using that technique to release fond from the bottom of a pan.

Add the vermouth, and deglaze the pan by scraping any brown bits off the bottom of the pan and incorporating them back into the onions.

Add the white wine to deglaze, and bring everything to a simmer, scraping the bottom of the pan with a wooden spoon to release its flavor cache.