Deglaze

A method of rinsing the pan in which foods, usually meats or seafoods, have been cooked. Add a chunk of butter or a little wine or other liquid to the pan. Then heat to release the pan flavors and to volatilize the alcohol if wine is used. The liquid is then poured over the cooked food. If a separate sauce is to be served with the food, rinse the pan with Madeira, sherry, or Cognac and add to the sauce. Do not use butter.