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 • Aug. 12, 2025

Add the white wine to deglaze, and bring everything to a simmer, scraping the bottom of the pan with a wooden spoon to release its flavor cache.

From Seattle Times • Sep. 26, 2023

Add the port to deglaze by scraping up any browned bits stuck to the bottom of the pot.

From Washington Post • Feb. 17, 2023

Add this to the soup, deglazing the skillet with a little soup liquid and adding the deglaze contents back to the soup pot.

From Seattle Times • Jan. 17, 2023

Red wine vinegar is a pantry staple that's used to deglaze pans, marinate meat or lentil soup, but it's also delightful in lighter applications like dressing a green salad.

From Salon • Jun. 8, 2022