Adjective "Deglaze" definition and examples

(Deglaze may not be an adjective, but it can be used as an adjective, click here to find out.)



Definitions and examples


Make a gravy or sauce by adding liquid to the cooking juices and food particles in (a pan in which meat has been cooked)
  1. 'Use herb vinegar in salad dressings, marinades, or to deglaze pans.'
  2. 'Return to stovetop and deglaze with half of the mushroom stock; reduce liquid by half.'
  3. 'Stir for one minute over medium heat and deglaze with white wine.'
  4. 'Use this to deglaze the roasting pan that you've cooked the grouse in, reducing it a bit more.'
  5. 'At other times the wine is reduced on its own, as when red wine is used to deglaze pan juices for a steak.'
  6. 'In the pan that the fillet is roasted in, deglaze the pan with beef stock and truffle oil.'
  7. 'Take the excess oil out of the skillet and deglaze the pan with red wine.'
  8. 'Add the balsamic vinegar to deglaze and bubble until reduced and syrupy.'
  9. 'Put the tin on the hob, add 125 ml of water and deglaze the pan juices to make a glossy, golden-brown gravy.'
  10. 'Once the onion is coloured, deglaze with white wine until the liquid is pretty much evaporated.'

More definitions

verb (used with object), deglazed, deglazing.

1. to remove the glaze from (porcelain or the like), so as to impart a dull finish.

2. to add wine or other liquid to (a pan in which meat has been roasted or sauteed) so as to make a sauce that incorporates the cooking juices.


(deglaze)Late 19th century: from French déglacer.