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Deglaze

Deglaze Step 1


To add liquid to a pan in which foods have been sautéed or roasted in order to dissolve the caramelized juices stuck to the bottom of the pan.
Deglaze Step 2


Always remove any fat left in the pan before deglazing. Over a medium heat add a small amount of liquid, usually stock or wine, even fruit juice can be used, and in a pinch, water will work.
Deglaze Step 3
The purpose of deglazing is to make a quick sauce or a base for a more elaborate sauce to accompany the food cooked in the pan.
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