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