How do you deglaze a pan?
To deglaze a pan, pour a liquid like wine, stock, or water into a hot pan after browning so it dissolves the stuck-on bits and turns them into a sauce.
Why it works
The stuck-on bits in a pan, called fond, are concentrated flavor. They dissolve into hot liquid, and alcohol and acids in wine or vinegar lift them quickly. As the liquid simmers, it reduces and the flavors get stronger. This is the base of nearly every pan sauce, gravy, and braise.
How to do it
Common mistakes
- Deglazing with cold liquid in a screaming hot pan, which can splatter hard.
- Using too much liquid, which gives a thin sauce that needs a long time to reduce.
- Skipping the scrape, which leaves flavor stuck on the pan.
Questions about deglazing
What can you deglaze a pan with?
Wine, stock, vinegar, beer, citrus juice, and even plain water all work. Pick something that fits the dish.
Do you need wine to deglaze?
No. Stock or water with a splash of vinegar or lemon juice works well. Wine just adds extra acidity and aroma.
Is deglazing safe with alcohol?
Yes, with care. Take the pan off the heat before adding alcohol so it does not flare, then return it to the burner.
White Wine
Chicken Stock
Vinegar
