deglaze

[dee-gleyz]

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.

deglaze

/ diːˈɡleɪz /

verb

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

Word History and Origins

Origin of deglaze¹

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.

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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.

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

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Technique-wise, deglazing is essentially using that technique to release fond from the bottom of a pan.

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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.

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