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Deglaze or Déglacer (UK): to free browned, solidified juices and sediments after cooking from a roasting tin or dish by adding water, stock or wine and stirring over heat to make gravy [1] [2]


  1. Wikipedia, Deglazing, [1]. Accessed 14 October 2015.
  2. Bender, D.A. (2005) Oxford Dictionary of Food and Nutrition, Oxford University Press. ISBN 0198609612.