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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Cooking technique to create a sauce
See full technique reference →Deglazing is a cooking technique for removing and dissolving browned food residue from a pan to flavor sauces, soups, and gravies.
Sauce au Poivre (French): Deglazing creates the base for the peppercorn cream sauce
Kalbi Jjim (Korean): Deglazed fond forms the foundation of the braising liquid
Saltimbocca alla Romana (Italian): Deglazing with white wine creates the sauce base
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