Definition of deglaze in English:

deglaze

verb

[WITH OBJECT]
  • Make a gravy or sauce by adding liquid to the cooking juices and food particles in (a pan in which meat has been cooked)

    ‘deglaze the pan with the white wine’
    • ‘Put the tin on the hob, add 125 ml of water and deglaze the pan juices to make a glossy, golden-brown gravy.’
    • ‘Saute until translucent and deglaze with lime juice.’
    • ‘Use this to deglaze the roasting pan that you've cooked the grouse in, reducing it a bit more.’
    • ‘After less than a minute, add the wine and deglaze the skillet with a wooden spoon.’
    • ‘He says he made a little talapia with a tomatillo sauce, deglazed the pan with a little Mexican beer, hit it with some cilantro and and a little jalapeno in there.’
    • ‘Stir for one minute over medium heat and deglaze with white wine.’
    • ‘Add the thyme then deglaze the pan with the port and simmer for 3 mins.’
    • ‘Pour the strained marinade into the frying pan and boil to deglaze it.’
    • ‘Once the onion is coloured, deglaze with white wine until the liquid is pretty much evaporated.’
    • ‘Remove from the oven and place over medium heat; add the herbs and wine to deglaze.’
    • ‘In the pan that the fillet is roasted in, deglaze the pan with beef stock and truffle oil.’
    • ‘Add the balsamic vinegar to deglaze and bubble until reduced and syrupy.’
    • ‘Take the excess oil out of the skillet and deglaze the pan with red wine.’
    • ‘You can also add the deglazed pan juices from the roasting tray, but make sure they are not too salty, and not too fatty, or they will spoil all your hard work.’
    • ‘Add the peppercorns and deglaze with one-quarter cup water.’
    • ‘But some burned ground beef still stuck to the pan, so I deglazed it with more red wine and a tablespoon of beef base.’
    • ‘Use herb vinegar in salad dressings, marinades, or to deglaze pans.’
    • ‘At other times the wine is reduced on its own, as when red wine is used to deglaze pan juices for a steak.’
    • ‘Marsala is usually dismissed by the British as nothing more than an ingredient in complicated recipes, something with which to deglaze the pan after frying veal escalopes.’
    • ‘Return to stovetop and deglaze with half of the mushroom stock; reduce liquid by half.’

Origin

Late 19th century: from French déglacer.

Pronunciation

deglaze

/diːˈɡleɪz/