| Step | Do | Why |
|---|---|---|
| Prep | Remove food, pour off excess fat | Keep the browned fond, lose the grease |
| Add liquid | Splash of wine, stock, or water | Loosens and dissolves the fond |
| Scrape | Wooden spoon over the hot bottom | Fond is concentrated flavor |
| Reduce | Simmer to about half, then finish | Concentrates into a sauce |
How to Deglaze a Pan
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After searing meat or vegetables, pour off excess fat, add a splash of liquid to the hot pan, and scrape up the browned bits stuck to the bottom as they dissolve into the liquid. Those bits — the fond — are concentrated flavor, and deglazing turns them into the base of a quick pan sauce or gravy.