deglaze

[ dee-gleyz ]

verb (used with object)

, de·glazed, de·glaz·ing.

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.

deglaze

/ diːˈɡleɪz /

verb

1. tr to dilute meat sediments in (a pan) in order to make a sauce or gravy

Word History and Origins

Origin of deglaze¹

First recorded in 1885–90; de- + glaze

Example Sentences

Technique-wise, deglazing is essentially using that technique to release fond from the bottom of a pan.

From Salon

Add the vermouth, and deglaze the pan by scraping any brown bits off the bottom of the pan and incorporating them back into the onions.

From Seattle Times

Add the white wine to deglaze, and bring everything to a simmer, scraping the bottom of the pan with a wooden spoon to release its flavor cache.

From Seattle Times

In cooking, especially in penne alla vodka, deglazing a pan with liquor has many powers.

From Seattle Times

Add the port to deglaze by scraping up any browned bits stuck to the bottom of the pot.

From Washington Post