Deglazing

Deglazing is the process of loosening the flavorful browned bits left in a pan after browning an ingredient by adding a liquid such as wine, stock, or water and bringing it to a boil. The resulting liquid forms the base of a sauce. It is a common step in French sauce-making.

Where It’s Used

“After removing the meat from the pan, deglaze the pan with red wine to make a sauce.”