Deglazing (cooking)

Deglazing is a cooking technique for removing and dissolving browned food residue from a pan to flavor sauces, soups, and gravies.

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.

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.

Instead, the liquid can be added directly to the pan and stirred, allowing the fond to meld with the vegetables, rather than creating a separate sauce.