by Wynn Eisman

Created on: January 13, 2009   Last Updated: March 03, 2012

To deglaze means to dissolve the sediments from the bottom of the cooking pan. This is done to enable you to use the caramelised flavours caused from frying or roasting your meat and/or vegetables. Along with the liquid with which you have deglazed, this becomes the base of a sauce that will enhance, or become part of, your meal.

Steak Dianne and lasagna are just two examples of meals that use a sauce made from deglazing; one an addition to the dish, the other becoming part of an eventual dish.

A much simpler example is that of ju, which is nothing more than pan juices, usually from a roast, deglazed with red wine, and then reduced to the thickness of warm honey.

So, if it's all so simple, what makes deglazing so mysterious? Well, there are a couple of points which, if messed up, can make a deglazed sauce bitter, watery, or just plain.

Firstly, it's important to use the right pan. You will need to be able to cook at a reasonably high temperature, without burning your food; it's the burnt flavours that cause bitterness. A thin, stainless pan will burn the food if it is turned up high enough for the caramelising to occur. A non-stick pan simply cannot produce the flavours required; how can you deglaze if nothing is stuck? So choose a heavy based pan; a cast-iron skillet is perfect.

Secondly, and for the same reason, the correct oil must be chosen. You need to use oil with a relatively high smoking-point. Olive oil and rice bran oil are just two examples of high smoking-point oils. Read the labels; they tell you the correct uses for the oil you are selecting. Butter can be added for flavour, but, be aware that this will reduce the smoking point of your oil and will burn if used alone.

The next factor to be aware of is the liquid that you choose. Wine, red or white as appropriate, is often used, as it brings a wonderful richness to your finished sauce. Stock is another good choice, particularly for lighter meals like risotto. If you are really in a bind, water is better than nothing.

Add your liquid to the pan, while the temperature is still high. The liquid will splatter and then almost instantly boil before settling in to cook so watch for steam burns while you're pouring. Turn the heat down to a good simmer and cook until the volume of liquid has reduced.

Try this Creamy Mushroom Sauce for a quick way to dress a steak or a chicken fillet, for your next dinner party.

4 rib fillet steaks or 4 chicken breast fillets, cooked in a heavy pan then removed for resting.

3 large field mushrooms, sliced

1 small onion, sliced thinly

1 small clove garlic, finely crushed

Approx. cup wine, red for steak, white for chicken

cup pouring cream

Chopped parsley.

Method.

Place the onion, garlic and mushrooms into the still hot pan and stir until vegetables are softening. Deglaze the pan, with the vegetables still in it, with your wine. Cook until the wine has reduced by about 2/3. Add the cream and stir through. Allow to cook until sauce thickens to about the consistency of warm honey, 2-3 mins. Meanwhile serve steaks on warmed plates. Dress with sauce and garnish with a sprinkle of parsley.

Learn more about this author, Wynn Eisman.
Click here to send this author comments or questions.