by Robin Moynihan

Created on: January 13, 2009   Last Updated: April 06, 2011

You could buy canned gravy, or one of those powdered ones laden with things to difficult to name, but for just a touch more effort you could deglaze your pan and create wonderful sauces or gravies with the distinct taste of homemade fare. Deglazing a pan isn't as mysterious as it sounds. It is just a way to use the flavors and colors of the juices that have cooked onto the pan. A very popular form of deglazing is the Stir-frying method which deglazes while the food is cooking.

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Deglazing a roast pan:

First: Remove the roast from the pan and let it rest.

Second: Place the pan on the stove top over medium heat and add 1 to 2 cups either water, a vegetable, or a meat stock.

Third: Using a wire whisk scrap the sides and bottom of the pan to get all the dried juices loose and dissolved.

Fourth: Once you are satisfied all of the tasty bits are dissolved strain it into a sauce pan, this ensures a smooth texture.

Fifth: Remove as much excess fat as you can. This can be ladled out or removed by taking a piece of stale bread and gently laying it on top to soak up the fat.

Finally: Add the spices, flavorings and thickening agents stirring continually over medium heat until desired thickness is reached.

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Deglazing a saute' or fry pan:

First: Remove the cooked contents of the pan (meat, vegetables, or fruit) to a platter or covered dish.

Second: Add 1 to 2 cups liquid and wisk, scraping sides and bottom.

Third: Add spices and thickening agent and stir continually over medium heat until thick. More liquid can be added if it gets to thick. This is a great way for doing vegetable sauces or even sweeter fruit sauces.

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Following are some gravy recipes to help get you started. You can adjust them to your liking, dressing them up or down to meet your needs and the occasion.

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Red Gravy: roast of any meat or poultry.

*Deglaze the pan with 2 cups of water or broth and 1/2 cup milk, strain

*Add 1 (14.5 oz) can tomato sauce; 1/2 t. each garlic powder, onion powder, salt, pepper, Worcestershire sauce; 1 T. sugar

*Stir in a 1/4 cup water mixed with 3 T. cornstarch (or 2 T. flour); stirring until thick.

To serve slice the meat and arrange over a platter of noodles or rice and top with the sauce.

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Brandy Sauce:

*4 steaks, chops or chicken pieces salted and peppered on all sides and cooked over medium heat in a buttered (1T.) skillet. Remove to platter when completely cooked and cover to keep warm.

*Deglaze pan with 1 c. broth.

*Add 1T. prepared spicy brown mustard; 2 T. each of cream and brandy. Cook this until it is reduce to half, about 5 minutes. Serve over meat and garnish with chopped chives.

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Fried Apples with caramel sauce:

* Mix 1/2 c. sugar and 1 T. cinnamon

*Core and slice 3 apples then dredge in sugar mixture

* Melt 2 T. butter in a heavy skillet; add the apples stirring occasionally until tender

*Remove apples to a covered dish and return pan to stove top over low heat

*Add 1 c. heavy cream whisking to deglaze, continue cooking until reduced by half being careful not to burn

*Pour over apples, this is delisious alone or served over ice cream or pound cake.

Now you have learned how to take advantage of deglazing all the goodness, leaving no waste, only an easier to clean pan and satisfied taste buds.

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