Deglazing
Adding liquid to a hot pan to dissolve browned bits (fond) stuck to the bottom, creating base for flavorful sauces.
When to Use This Technique
- After searing meat
- Making pan sauces
- Creating gravy
- Building flavor in stews
- Cleaning pan for next use
Temperature Guide
Temperature Range
Medium to medium-high heat
Visual Cue
Liquid should bubble vigorously when added
Readiness Test
Liquid evaporates and reduces steadily
Step-by-Step Instructions
Remove cooked meat/vegetables from pan, keep pan hot
Tip
Don't clean the pan - those brown bits are pure flavor
Pour off excess fat, leaving about 1 tablespoon
Tip
Some fat helps sauce emulsify, too much makes it greasy
Add liquid while pan is still hot (wine, stock, water)
Tip
Cold liquid works too but less dramatic. Use 1/2 to 1 cup liquid.
Common Mistake
Adding too little liquid won't lift all the fond
Immediately scrape bottom with wooden spoon
Tip
Scrape vigorously to dissolve all brown bits into liquid
Simmer until liquid reduces and flavors concentrate
Tip
Reduce by half for most pan sauces. Add butter or cream to finish.
Visual Cues to Look For
- Liquid bubbles vigorously when added
- Brown bits dissolve and color the liquid
- Pan bottom becomes clean as fond lifts
- Liquid darkens with flavor
- Volume reduces by 30-50%
Regional Variations
French Cuisine
Uses wine, then adds stock, finished with butter or cream. Very smooth sauces.
American Southern
Uses water or coffee for gravy. Adds flour to thicken. Makes thick, rich gravy.
Equipment Needed
- Pan with fond (browned bits)
- Wooden spoon or spatula
- Liquid of choice
Related Techniques
Quick Reference
Difficulty
Easy
Time Required
2-5 minutes
Category
Sauce Making