This is an essential cooking basics skill for making great tasting sauces and gravies – and it leaves your stainless steel pans clean for easy cleanup later! To deglaze, remove the food from the pan once it has finished cooking. Pour off any excess fat and return the pan to the stove over high heat. You can add dried spices or other aromatic ingredients to the hot oil to release their flavors. Now you want to slowly add your liquid – usually wine, broth or water. Using a flat wooden spoon, quickly scrape the browned bits from the bottom of the pan while you are pouring in the liquid until all of the cooked pieces from the pan have been loosened. This is what adds tremendous flavor to your sauces and gravies. Let the liquid simmer and thicken, or add your slurry to thicken your sauce.
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