Deglaze

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, and they hold a lot of flavor. Deglazing is the first step of most pan sauces and gravies.

How to do it

1. 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 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. 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.

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.