Deglazing means pouring a liquid such as wine, stock or water into a hot pan after searing to lift the browned bits and their flavour.

Origin

In French cooking the technique is called “déglacer”. The browned residue on the bottom of the pan is called “fond” or “sucs”.

How to

After searing, keep the pan hot, pour in the liquid and scrape up the residue with a wooden spoon. Then let it reduce until the sauce thickens slightly.

Tip

Reduce wine almost completely before continuing so the acidity mellows and the alcohol cooks off. Uncoated pans produce the most browning.

Related recipes

Salsiccia pasta with fennel, lemon and white wine, Pumpkin risotto with Brussels sprouts and port figs, Guide: searing without sticking

The right tool

You get real browning to deglaze in our Premium Uncoated Stainless Steel Pan.

Related terms

Searing, Reduction, Maillard Reaction, Fond (Stock)