Deglazing (cooking)

Lore & Background

When a piece of meat is roasted, pan-fried, or prepared in a pan with another form of dry heat, a deposit of browned sugars, carbohydrates, and/or proteins forms on the bottom of the pan, along with any rendered fat. The meat is removed and the majority of the fat is poured off, leaving a small amount with the dried and browned meat juices. The pan is returned to the heat, and a liquid such as vegetable or meat stock, a spirit, wine, or verjuice is added to act as a solvent. Dairy is not recommended for deglazing, as it may curdle when added to high heat.

Reader's Guide

Deglazing is a cornerstone of many well-known sauces and gravies. The flavour is determined chiefly by the meat, the liquid used for deglazing, and any flavouring or finishing ingredients added, such as aromatics, herbs, or butter. The resulting liquid can be seasoned and served on its own (sometimes called a jus), or with the addition of aromatic vegetables, such as onions or shallots, carrots, and celery, or used as the base for a soup. The sauce can also be thickened by whisking in butter, through the addition of a starch, such as flour, cornstarch, or arrowroot, or simply simmered down with a steady heat to form a rich, concentrated reduction. Deglazing can also be used while cooking vegetables, especially ones that have left sugars at the bottom of a pan, such as in caramelizing onions.

Did You Know?

• The French culinary term for browned deposits is sucs, from the Latin word succus (sap).
• Dairy is not recommended for deglazing, as it may curdle when added to high heat.
• In the United States, fond may be used interchangeably with sucs.
• Deglazing is commonly used in caramelizing onions.