The short answer
Deglazing is a cooking technique that helps brings the flavors back in the dish. The principle is simple: Pour a liquid back into your pan after caramelizing any ingredients. This helps get the good bits that stuck to the pan back into the sauce.
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This technique is extremely common in the french and Italian cuisine when often onions or mushrooms are deglazed with white or red wine.
How to deglaze without wine?
You might not want to use alcohol, that's okay. You can deglaze with vinegar (then use about half the quantity since it's more concentrated), vegetable broth, and in the worst case with water.
Deglazing Tips
Often you will let the deglazing liquid reduce to concentrate the flavors of the broth of wine into the dish. Never salt before letting it reduce, as it will also concentrate the saltiness and might ruin your dish. Always wait that you got the right liquid consistency.
Also, if you cook any recipe where you have what we call "sucs" (the brown part sticking to the pot) it's a good sign to deglaze your dish. Deglazing is an easy technique that I use often and make any dish tastier with little effort.
3 Recipes using Deglazing
Creamy Gnocchi and Asparagus
I discovered this Gnocchi and Asparagus dish in the wonderful city of Saint-Emilion in the south of France. I replicated it at home, in a vegan version!
Vegan German Schnitzel with Mushroom sauce
This mushroom sauce is a classic in my kitchen. I make it with whatever mushrooms I have on hand, and I will always deglaze it with white wine!
Creamy Mushroom Risotto
This mushroom risotto uses cashew cream to replace cheese as the main source of fat and white wine for deglazing.
The Recipe
Prep time
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Cooking Time
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Servings
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