deglazer
Sauce-starting liquid addition
A deglazer is a liquid—wine, stock, vinegar, or spirits—added to a hot pan after searing meat to dissolve the caramelized bits stuck to the surface.
These flavorful residues become the foundation of a sauce.
The term also applies to a kitchen tool designed to scrape and loosen fond while deglazing: Use a wooden spoon as a deglazer.
Sauce from deglazed drippings
- fondHaving tender affection
- stockGoods kept for sale
- wineFermented grape beverage
- brothClear simmered meat liquid
reduction · sauté · drippings · caramelization · jus · braising · searing · skillet
Fermented grape beverage
- stockGoods kept for sale
- brothClear simmered meat liquid
- vinegarAcidic cooking liquid
- brandySpirit from fermented fruit
cognac · sherry · marsala · vermouth · beer · cider · citrus juice · cream
Rubbing away material
- stirringArousing strong emotion
- reducingMaking less or smaller
- simmeringCooking below boiling point
- whiskingFast circular mixing
emulsifying · incorporating · loosening · dissolving · seasoning · straining · mounting · finishing
pan sauce
Sauce from deglazed drippings
broth · reduction · sauté · drippings · caramelization · jus · braising · searing · skillet · butter
wine
Fermented grape beverage
brandy · cognac · sherry · marsala · vermouth · beer · cider · citrus juice · cream · water
scraping
Rubbing away material
whisking · emulsifying · incorporating · loosening · dissolving · seasoning · straining · mounting · finishing · swirling