Definition of deglaze in English:



  • Dilute meat sediments in (a pan) in order to make a gravy or sauce, typically using wine.

    ‘deglaze the pan with the white wine’
    • ‘Add the peppercorns and deglaze with one-quarter cup water.’
    • ‘At other times the wine is reduced on its own, as when red wine is used to deglaze pan juices for a steak.’
    • ‘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 balsamic vinegar to deglaze and bubble until reduced and syrupy.’
    • ‘Saute until translucent and deglaze with lime juice.’
    • ‘But some burned ground beef still stuck to the pan, so I deglazed it with more red wine and a tablespoon of beef base.’
    • ‘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.’
    • ‘Use this to deglaze the roasting pan that you've cooked the grouse in, reducing it a bit more.’
    • ‘Put the tin on the hob, add 125 ml of water and deglaze the pan juices to make a glossy, golden-brown gravy.’
    • ‘After less than a minute, add the wine and deglaze the skillet with a wooden spoon.’
    • ‘Add the thyme then deglaze the pan with the port and simmer for 3 mins.’
    • ‘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.’
    • ‘Pour the strained marinade into the frying pan and boil to deglaze it.’
    • ‘Take the excess oil out of the skillet and deglaze the pan with red wine.’
    • ‘Stir for one minute over medium heat and deglaze with white wine.’
    • ‘Remove from the oven and place over medium heat; add the herbs and wine to deglaze.’
    • ‘Use herb vinegar in salad dressings, marinades, or to deglaze pans.’
    • ‘In the pan that the fillet is roasted in, deglaze the pan with beef stock and truffle oil.’
    • ‘Once the onion is coloured, deglaze with white wine until the liquid is pretty much evaporated.’
    • ‘Return to stovetop and deglaze with half of the mushroom stock; reduce liquid by half.’


Late 19th century: from French déglacer.