My Only Recipe Book

Deglazing is a technique often used to create a base for making sauces. After you finish the sauté and remove the excess fat, you will notice small amounts of flavor rich browned food particles stuck to the saute pan. To loosen these bits, just add a small amount of liquid, (wine, stock, lemon juice for example) to the pan and start stirring.

It is important you remove the pan from the heat when adding any liquids with alcohol so you don't end up with singed eyebrows. You can now use this mixture to create a wonderful sauce to accompany your meal.