deglaze

American  

[dee-gleyz] / diˈgleɪz /

verb (used with object)

deglazed, deglazing

1. to remove the glaze from (porcelain or the like), so as to impart a dull finish.

2. to add wine or other liquid to (a pan in which meat has been roasted or sauteed) so as to make a sauce that incorporates the cooking juices.

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deglaze British  

/ diːˈɡleɪz /

verb

1. (tr) to dilute meat sediments in (a pan) in order to make a sauce or gravy

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Etymology

Origin of deglaze

First recorded in 1885–90; de- + glaze

Example Sentences

If things start to stick, a splash of water or stock will deglaze and deepen the flavor, building a kind of jammy intensity that’s hard to believe came from such a bashful vegetable.

From Salon

A simple deglazing of the pan used to cook sausage, country ham or bacon and you are well on your way to a gravy that will be the crowning glory of a sit down breakfast.

From Salon

If desired, add a heavy splash of white wine at the end to deglaze pan and enhance flavor before proceeding.

From Salon

But if you tackle it right away, while it’s still hot, and use some water to deglaze, I promise that you’ll be thanking yourself later.

From Salon

Add the vermouth, and deglaze the pan by scraping any brown bits off the bottom of the pan and incorporating them back into the onions.

From Seattle Times