See Also: deglaze(dictionary)
Deglaze(recipes)

Deglaze (recipes)


To deglaze is to add wine, stock or other liquid to a hot pan or roasting tin in which food has been roasted or sautéed. Use a wooden spatula to scrape all the tasty bits sticking to the bottom and sides of the pan and stir them into the juices. Reduce the liquid slightly and serve it with the food as a sauce or gravy.