Deglazing is a technique that turns stuck-on pan bits, known as “fond,” into a rich sauce or base. After searing meat or sautéing vegetables, browned bits cling to the bottom of the pan—that’s pure flavour. Deglazing dissolves these with liquid.
Typically, you deglaze with wine, stock, vinegar, or even water. Pour a small amount into the hot pan and stir or scrape with a wooden spoon to lift the fond. The liquid absorbs the flavour and forms the beginning of a sauce.
Deglazing is essential in classic pan sauces: think of a steak finished with red wine and butter. But it’s also great in everyday cooking—a splash of wine after cooking mushrooms adds depth, or a bit of stock in a vegetable sauté brings body.
For best results, remove the main ingredient (like the meat) before deglazing, then return it to the pan after the sauce begins to reduce. You can build further flavour with aromatics like garlic, herbs, or cream.
Deglazing is quick, and simple, and transforms a pan of cooked bits into a delicious, layered element. Once you start doing it, you’ll find ways to apply it in countless meals—it’s a small step with a big reward.
