Deglazing the Pan

A sauce made by deglazing the pan often accompanies sautéed meats. To deglaze means to swirl a liquid in a sauté or other pan to dissolve cooked particles of food remaining on the bottom. (Review discussions of deglazing in Chapter 8,.) The deglazing liquid can be used to flavor a sauce in one of two ways:

1. Combine the reduced deglazing liquid with a prepared sauce. The deglazing liquid adds flavor and color to the sauce.
2. Use the deglazing liquid to make a freshly prepared sauce. Add stock or other liquids and other flavoring and thickening ingredients and finish the sauce as indicated in the recipe.