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

Add in your choice of red wine to deglaze the pot before adding in short ribs and beef stock.

From Salon • Feb. 20, 2026

I also decided to use port to deglaze the pan, instead of white wine, for the caramel undertones port often has, which complement the sauteed onions.

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

The only tricky maneuver is adding the sherry to the sheet pan to deglaze it.

From Seattle Times • Oct. 23, 2022

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