How to Deglaze a Pan With Sherry

Use the deglazing liquid to dress your cooked meat.

You leave flavor behind when you remove meat from a roasting pan. Don't waste it -- deglaze it. Deglazing is the process of unlocking the glaze -- the browned bits of food and caramelized juices -- that remain in the pan. The flavorful glaze infuses a liquid added to the pan. Sherry and other wines are commonly used for deglazing, but you also can use stock, juice or even water. Once the liquid has been cooked, use it to make sauce or gravy to accompany your meal.

Things You'll Need

• Wooden spatula

Instructions

1. Remove the meat from the pan. Pour off the fat and juices that remain in the pan, leaving behind any small bits of food.

2. Add enough sherry to the pan so 1/4 inch of liquid covers the bottom of the pan.

3. Place the pan over high heat and bring the liquid to a boil, scraping the cooked bits of food from the bottom of the pan with a wooden spatula.

4. Allow the mixture to boil briefly, just until the liquid thickens slightly. Make sure all the bits of food have been scraped off the pan.

Tips & Warnings

• You can strain the bits of food from the liquid once it's cooked, but it is not necessary.

References

• The Kitchn: How To: Deglaze a Pan
• "Gourmet"; Julia's and Jacque's Deglazing Sauce for Roast Chicken; September 1999
• O Chef: How (and Why) to Deglaze a Pan