Deglaze A Pan
Deglazing makes use of the rich brown bits that form at the bottom of a pan as foods are sauteed or roasted.
Article By: GourmetSleuth.com
Article by: Barbara Bowman
So Why Deglaze A Pan?During the process of sauteing or roasting meats or poultry, small browned bits form on the bottom of the pan. The bits are very flavorful and when combined with wine (or other liquids) you can make a quick and flavorful pan sauce. Adding a liquid to the pan dislodges the bits and allows them to dissolve and incorporate into a sauce or become part of the liquid that will be used for braising.
Wine is an excellent liquid to use for deglazing a pan because it adds some acidity and flavor. Different wines will impact the dish in different ways. This chart shows the effects of different wines.
| Wine||Wine Types |
Affect On Sauce
| Pairs With|
|Red wines||Barolo, Rioja, Zinfandel, Shiraz ||Dark brownish-red sauces||Beef, lamb or game|
|White wines||Muscadet, Sauvignon Blanc, Chenin Blanc||Light caramel colored sauce||Veal, pork, poultry|
|Sweet Wines||Sauternes or a Sweet Bordeaux||Adds a sweetness that pairs well with pork ||Pork|
Steps To Deglaze Pan To Create A Pan Sauce
- Once the meat has been sauteed remove it from the pan.
- Add any aromatics you may like including onion, garlic, shallot, carrot and/or celery or fresh herbs.
- Add the wine to the pan (about 1 cup) and bring to a boil while scraping the bits from the bottom of the pan using a wooden spatula. Stir to blend the bits into the wine.
- Continue to cook the sauce for a couple of minutes until it begins to thicken slightly.
- Pour any accumulated juices from the warm plate back into the sauce.
- You may add butter at this point if you wish. It will produce a silky sauce but can be left out if you prefer to reduce the fat in the sauce.
- Taste the sauce and adjust seasonings.
Other liquids can work well for deglazing a pan and adding flavor to a sauce. Here are a few suggestions.
|Beer||Produces a caramel-flavored sauce which works well for meats and poultry|
|Chicken Stock||Chicken stock produces a light colored sauce and will benefit from the addition of fresh herbs or some sauteed shallot.|
|Water||You can deglaze a pan with water but it won't add any flavor or acidty.|
|Apple juice||Apple juice produces a sweet sauce that works well with pork|
- Avoid using non-stick pans because the surface actually deters the formation of those yummy browned bits.
- After removing the meat from the pan make sure to place in on a warmed plate and tent loosely with foil.
- Pour off any excess fat which can otherwise leave the sauce greasy.
- Deglaze the pan using a wire whisk which helps incorporate the liquid and can fit into the edges of the pan.
- To enhance the flavor reduce the sauce until thick.
- You can add a couple of tablespoons of heavy cream to add a rich texture.