You may not
know the term “deglaze,” but if you’ve ever made a pan sauce or gravy, then
you’ve probably used the technique. Deglazing is the act of dissolving
the brown bits and other residue left in a pan after searing, sautéing, or roasting
meats and poultry, and it’s typically the first or second step in sauce making.
There’s a lot of flavor left
in those brown bits, and deglazing - usually by adding an acidic liquid like
wine or vinegar while scraping the pan bottom with a wooden spoon - is a
tried-and-true way of capturing that flavor in the sauce.