Techniques › Sauces and stocks
Deglazing
Beginner Sauces and stocks
Deglazing is pouring liquid into a hot pan to lift the browned bits off the bottom — the base of a pan sauce.
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How do you do it?
1After searing, pour off excess fat.
2Add wine, stock, or even water to the hot pan.
3Scrape the bottom with a wooden spoon as it bubbles until the brown bits dissolve.
Why does it work?
The brown residue (fond) is concentrated flavor from searing. Liquid dissolves it so it ends up in your sauce instead of the sink.
What are the common mistakes?
- Burnt black bits — those taste bitter; wipe the pan instead.
- Adding cold liquid to a non-stick pan (no fond forms anyway).
Still stuck? Watch someone do it on YouTube.
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