Published 2002
Any book about French cooking at some point mentions deglazing, which, for some, is immediately intimidating. Fortunately there’s nothing to it. Deglazing simply means adding liquid to the caramelized juices in a sauté pan or roasting pan after pouring or spooning out the fat (see “Degreasing,” below). The dissolved juices are then served as a jus or thickened and served as gravy (for roasts), or used as the basis for a pan sauce (for sautéed meats and occasionally seafood).
© 2002 James Peterson. All rights reserved.
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