You may not know the term “deglaze,” but if you’ve ever made a pan sauce or gravy, then you’ve probably used the technique. Deglazing is the act of dissolving the brown bits and other residue left in a pan after searing, sautéing, or roasting meats and poultry, and it’s typically the first or second step in sauce making. There’s a lot of flavor left in those brown bits, and deglazing—usually by adding an acidic liquid like wine or vinegar while scraping the pan bottom with a wooden spoon—is a tried-and-true way of capturing that flavor in the sauce.
Try the technique
|Beef Tenderloin with Mushroom-Dill Sauce||Roast Lemon Chicken with Garlic & Herbs||Cherry & Onion Stuffed Pork Tenderloin|
|Spaghetti with Mushroom Cream Sauce||Squash Ravioli with Sherried Onion Sauce, Walnuts & Cranberries||Seared Shrimp with Pimentón & Sherry|