deglaceering

Deglaceering, also known as deglazing, is a culinary technique used to loosen and dissolve browned residue from the bottom of a hot pan after searing meat, vegetables, or other foods. The residue, called fond, consists of caramelized sugars and proteins that carry much of the dish’s flavor. Deglaceering transfers these flavors into a sauce.

The basic method involves removing excess fat and keeping the pan hot. A liquid—such as wine, stock, water, or a combination—is added to the pan. The liquid should be enough to cover the bottom of the pan or to create a small pool. The cook then scrapes the bottom with a spatula or wooden spoon to lift the fond while the liquid simmers. As the liquid reduces, it thickens and concentrates the flavors, forming the base of a pan sauce. The sauce can be finished with butter, cream, herbs, or additional seasonings.

Deglaceering is common in French cuisine and widely used in home and professional kitchens. It pairs well with beef, pork, poultry, and fish, and can be employed to create sauces that accompany the main dish or to deglaze a roasting pan for a larger sauce. Variations include using acidic liquids (such as wine or vinegar) for brightness or finishing with dairy or emulsified components for richness.

Tips include using a heavy pan, ensuring it is hot before adding liquid, gradually reducing the sauce to avoid burning, and avoiding over-reduction. If fond is burnt, deglaceering may not yield a good sauce.