--- title: "Deglaze: what it means in cooking — Tiny Plates" description: "To deglaze is to pour liquid into a hot pan and scrape up the browned bits stuck to the bottom. Those bits become the flavor base of a quick pan sauce." url: "https://www.tinyplates.dev/glossary/deglaze" --- # Deglaze To deglaze is to pour liquid into a hot pan and scrape up the browned bits stuck to the bottom. Those bits become the flavor base of a quick pan sauce. Also called Deglazing. To deglaze means to add liquid to a pan after searing or roasting, then scrape the browned bits off the bottom so they dissolve. Those bits are called the [fond](https://www.tinyplates.dev/glossary/fond), and they hold a lot of flavor. Deglazing is the first step of most [pan sauces](https://www.tinyplates.dev/glossary/pan-sauce) and gravies. ## How to do it 1. [Sear](https://www.tinyplates.dev/glossary/sear) meat or vegetables until browned. Move them to a plate. 2. Pour off most of the fat, leaving about 1 tablespoon. 3. Add aromatics such as shallot or garlic if the recipe asks, and cook for 30 seconds. 4. With the pan over medium-high heat, pour in about 120 ml (1/2 cup) of liquid: wine, stock, vinegar, beer, juice or water. 5. Scrape the bottom with a wooden spoon or flat spatula as the liquid bubbles, until the pan is clean. 6. Let it [reduce](https://www.tinyplates.dev/glossary/reduce) by about half, then finish the sauce. ## How to tell it is done The bottom of the pan is clean, and the liquid has turned brown and smells rich. If you used wine, the sharp alcohol smell has faded. ## Why it works When food browns, sugars and proteins stick to the pan and turn into deep, savory compounds through the [Maillard reaction](https://www.tinyplates.dev/glossary/maillard-reaction). They dissolve in hot liquid, so deglazing moves that flavor from the pan into the sauce. ## Common mistakes * Deglazing a pan with burnt, black bits. They taste bitter. Wipe the pan and start fresh. * Using a nonstick pan, which does not build much fond. Stainless steel or cast iron works better. * Adding wine near an open flame. Take the pan off the heat before you pour, as the alcohol can flare. * Not reducing, so the sauce stays thin and wine tastes raw. See [cook off the alcohol](https://www.tinyplates.dev/glossary/cook-off-the-alcohol). ## In recipes "Deglaze the pan with wine" means add the wine and scrape. "Deglaze with a splash of water" is used when you only want to lift the fond for a stew or to keep onions from burning. ## Recipes that use this technique 53 recipes from the sites we collect. * [![](https://www.skinnytaste.com/wp-content/uploads/2009/03/roast-beef.jpg)Roast Beef and Gravywww.skinnytaste.com · 70 min](https://www.skinnytaste.com/roast-beef-4-ww-pts/) * [![](https://www.skinnytaste.com/wp-content/uploads/2024/03/Chicken-Pasta-Primavera-14.jpg)Chicken Pasta Primavera Recipewww.skinnytaste.com · 50 min](https://www.skinnytaste.com/chicken-pasta-primavera/) * [![](https://www.skinnytaste.com/wp-content/uploads/2024/01/Vodka-Sauce-Penne-with-Chicken-9.jpg)Penne alla Vodka with Chickenwww.skinnytaste.com · 60 min](https://www.skinnytaste.com/penne-alla-vodka-with-chicken/) * [![](https://www.skinnytaste.com/wp-content/uploads/2024/01/Lentil-Bolognese-7.jpg)Lentil Bolognese Recipewww.skinnytaste.com · 70 min](https://www.skinnytaste.com/lentil-bolognese/) * [![](https://www.skinnytaste.com/wp-content/uploads/2016/09/Skillet-Chicken-with-String-Beans.jpg)One Skillet Chicken with Bacon and Green Beanswww.skinnytaste.com · 20 min](https://www.skinnytaste.com/one-skillet-chicken-with-bacon-and-green-beans/) * [![](https://www.onceuponachef.com/images/2026/04/Chicken-Piccata-Meatballs-5.jpg)Chicken Piccata Meatballswww.onceuponachef.com · 35 min](https://www.onceuponachef.com/recipes/chicken-piccata-meatballs.html) * [![](https://www.onceuponachef.com/images/2026/03/lemon-chicken-orzo-soup-13.jpg)Creamy Lemon Chicken Orzo Soupwww.onceuponachef.com · 65 min](https://www.onceuponachef.com/recipes/creamy-lemon-chicken-orzo-soup.html) * [![](https://www.skinnytaste.com/wp-content/uploads/2022/04/Instant-Pot-Prosciutto-Pea-and-Herb-Risotto-9.jpg)Instant Pot Risotto with Prosciutto, Peas, and Herbswww.skinnytaste.com · 20 min](https://www.skinnytaste.com/instant-pot-risotto-with-prosciutto-peas-and-herbs/) * [![](https://www.onceuponachef.com/images/2024/07/Caramelized-Onion-Dip-Hero-6.jpg)French Onion Dipwww.onceuponachef.com · 40 min](https://www.onceuponachef.com/recipes/french-onion-dip.html) * [![](https://www.skinnytaste.com/wp-content/uploads/2019/02/Instant-Pot-Chicken-Taco-Chili-1-5.jpg)Instant Pot Chicken Taco Chiliwww.skinnytaste.com · 45 min](https://www.skinnytaste.com/chicken-taco-chili-in-instant-pot/) * [![](https://www.onceuponachef.com/images/2024/10/20200914_SEGAL_JM18806.jpg)Creamy Potato Soupwww.onceuponachef.com · 60 min](https://www.onceuponachef.com/recipes/creamy-potato-soup-with-bacon-cheddar.html) * [![](https://www.onceuponachef.com/images/2018/11/Easy-Roast-Turkey-with-Gravy-101.jpg)Easy High-Heat Roast Turkey With Gravywww.onceuponachef.com · 120 min](https://www.onceuponachef.com/recipes/easy-roast-turkey-with-gravy.html) ## Related terms * [FondFond is the layer of browned, stuck-on bits left in a pan after searing or roasting. Dissolved with liquid, it gives pan sauces and gravy their flavor.](https://www.tinyplates.dev/glossary/fond) * [Pan sauceA pan sauce is made in the pan you seared meat in. Deglaze the browned bits, reduce, and finish with butter. It takes about five minutes.](https://www.tinyplates.dev/glossary/pan-sauce) * [SearSearing browns the surface of meat or fish in a very hot pan to build a deep, flavorful crust. It adds flavor but does not seal in juices.](https://www.tinyplates.dev/glossary/sear) * [ReduceTo reduce is to simmer or boil a liquid uncovered so water evaporates, leaving a smaller amount that is thicker and more intense in flavor.](https://www.tinyplates.dev/glossary/reduce) * [Cook off the alcoholTo cook off the alcohol is to simmer wine or spirits so the harsh taste fades. Here is how long it takes and why some alcohol always stays in the dish.](https://www.tinyplates.dev/glossary/cook-off-the-alcohol) [More in sauces and stocks](https://www.tinyplates.dev/glossary/category/sauces-and-stocks)[Every term from A to Z](https://www.tinyplates.dev/glossary)