Deglazing a pan may seem like a daunting task, but it’s a basic cooking technique that can add bigger, bolder, and more full-bodied flavors to your next dish. Meat that is seared, sautéed, or roasted in a pan often leaves behind brown sticky bits. These brown bits, also called fond, are what make a robust sauce or gravy for your meats because of its concentrated and intense flavor.
Follow these simple steps to deglaze your pan:
1 Sear your meat and drain the excess fat and oil from the pan.
2 Pour in your choice of liquid (wine, stock, or water), enough to cover the surface of pan, over moderate heat.
3 Use a wooden spatula with a flat surface to scrape the fond from the pan. Let it simmer for a few seconds, then take it off the heat. Use this liquid as a base for your sauce or gravy.