How to Deglaze a Pan in Cooking

Deglazing is an easy way to create a tasty pan sauce.

Deglazing is the term used for adding liquid to a hot pan in which food, such as steak, roast, chops or seafood fillets, has been roasted or sautéed. Deglazing dissolves the caramelized juices left in the bottom of the pan and creates a quick and tasty pan sauce.

Things You'll Need

• 3 to 5 tbsp. wine or broth
• Wooden spoon

Instructions

1. Remove the cooked food from the saute or roasting pan, and pour out any accumulated fat.

2. Add 3 to 5 tbsp. of a flavorful liquid, such as wine or stock, to the pan.

3. Gently scrape the bottom of the pan with a wooden spoon to loosen the caramelized juices.

4. Pour the sauce over the roast, steak or chop.

Tips & Warnings

• You can make a slightly more elaborate sauce by adding chopped herbs or a tablespoon of butter or heavy cream to the liquid in the pan. Or add more stock---1/4 to 1/2 cup---and after deglazing the pan, reduce the sauce (allow the liquid to partially evaporate) for a more-concentrated flavor.

• Vermouth is an inexpensive alternative to keep on hand for deglazing purposes.

• In a pinch, even water can be used for deglazing.

• Do not use a nonstick pan. It prevents the juices from properly browning and developing flavor.

• Make sure the browned juices in the bottom of the pan are not burned. If you're not sure, swirl 1/2 tbsp. of water in the hot pan and taste it. If the liquid is bitter, do not proceed.

References

• "Essentials of Cooking"; James Peterson; 1999.
• L.A. Times: Deglazing---It Works Like Magic