How to Deglaze a Pan—the Classic French Technique for Making More Flavorful Sauces

Simple yet ingenious, deglazing removes the flavorful bits left on the bottom of the pan after cooking (called the fond) and incorporates them back into the dish. This classic French technique is the secret to more flavorful sauces and other dishes. The term is most often used when talking about meat and poultry, such as searing thick cuts of meat, but it can also refer to caramelizing onions and other dishes where flavorful bits get stuck on the bottom of the pan (excluding any burnt pieces).

Learn how to deglaze a pan and why it’s an important step in so many recipes.

What Is Deglazing?

Deglazing is done after you've finished cooking and there are any browned bits at the bottom of the pan. They are so flavorful that you definitely don’t want to leave them behind in the pan.

You only need one ingredient (a liquid of some sort), and it only takes a minute or so to deglaze a pan. The liquid heats up quickly, so you can scrape up the fond. Depending on what you’re cooking, use a small amount of liquid, let it do its job, and then allow it to evaporate. Alternatively, use more liquid in the deglazing process to create a pan sauce for your dish. 

Traditionally, deglazing has been used after cooking meat or poultry—but you should think beyond seared meat and capture the flavor of whatever you cook. If you’ve toasted spices or something like tomato or anchovy paste and they’ve left a film on the bottom of the pan, capture that flavor by deglazing the pan.

How to Deglaze a Pan in 4 Easy Steps

Once you’re ready to deglaze, follow these easy steps:

1. Add the liquid: With the pan over the heat, slowly pour your liquid of choice into the pan. The liquid will often steam and bubble, so take a step back if necessary. 
2. Bring the liquid to a simmer: The liquid will need to come to a simmer or gentle boil in order to activate the release of the fond. 
3. Scrape up the fond: A wooden or silicone spoon is the best tool for the job. You want something sturdy enough to scrape across the pan without damaging or scratching its surface. Use the spoon to loosen the browned bits, paying close attention to the edges, where there might be buildup as well. 
4. Keep simmering: Let the liquid simmer until it has either cooks off (especially alcohol) or has reached the saucy consistency you’re looking for.

The Best Liquids for Deglazing

• Alcohol: Wine is the most commonly used liquid for deglazing. It usually has a good mixture of acidity and sweetness without being overpowering. Since the wine cooks off completely when used to deglaze, it leaves behind a fairly mild flavor. You can use white, red, or rosé, but be sure to use something you enjoy the taste of. Beer is also used to deglaze—pale ales contribute a mellow flavor, while darker stouts pair well with meaty dishes. Vermouth and vodka are also good options. 
• Broth and stock: Depending on what you’re deglazing, use chicken, beef, veal, vegetable, or fish stock or broth. These are usually used when making a sauce. 
• Fruit or vegetable juice: Citrus juice is often used to deglaze—the acidity helps release the fond and adds a punch of flavor. Other options are fruit and vegetable juices like apple, carrot, or tomato to complement the flavor of the dish. 
• Water: As a fallback, use water to deglaze a pan. It won’t contribute any flavor, but it will get the job done.

No liquids are necessarily off-limits, but it’s important to think about the flavor profile of the recipe you’re cooking. For instance, if you’re deglazing a pan of sautéed mushrooms with a deep, savory flavor, you might not want to add something overly sweet like apple cider or carrot juice. When in doubt, play it safe with something relatively mild, like white wine or chicken stock for a chicken dish or beef stock or red wine for a red meat dish.

Tips for Successful Deglazing

1. Remove any excess fat: Before deglazing, pour off any excess fat, as it results in a greasy sauce.
2. Start with a hot pan: Adding liquid to a cool pan isn't going to do much. You’ll have to work pretty hard to scrape up the browned bits. When the liquid hits a hot pan, the fond will almost immediately begin to release, even before you start scraping. 
3. Use the right tool: The last thing you want to do is damage the pan when you’re deglazing. Use a tool without any sharp edges. Wooden spoons or sturdy silicone spatulas are perfect. 
4. Choose your deglazing liquid wisely and use it sparingly: You want to deglaze with something that will enhance the flavor of the dish. Add just as much liquid to cover the surface of the pan; too much liquid will dilute the flavor.
5. Avoid deglazing with dairy: Dairy products (or even dairy alternatives like coconut milk) will often curdle and develop an unpleasant texture.