Upgrade Tonight's Dinner with 3 Quick Sauces
Deglaze with Tea
It's an old Quebecois kitchen habit to use strong black tea, which has tannins similar to red wine, to deglaze a pan. After meat is browned, transfer it to a plate. Add ½ cup strong black tea and an acid (for poultry, 1–2 tbsp. fresh lemon juice, and for red meat, 1–2 tbsp. red win...