Whether you’re searing a steak, cooking sliced chicken, or caramelizing onions, the brown bits that become stuck to the bottom of your pan are full of flavor. In order to access this flavor, you have to use a technique known as deglazing which involves adding liquid to the pan. Some might say once you learn how to effectively deglaze a pan, you’re no longer considered a novice chef. And, once you know that the best sauce for meat comes right from the pan, it won’t take you long to begin experimenting with your deglazing liquid. This experimentation is vital as, depending on what you’re cooking, there are several different liquids that work to enhance the nuanced flavors of your specific dish.
For starters, different varieties of alcohol are supremely effective at deglazing. Scientifically speaking, alcohol adheres easily to water and fat. This means that the resulting flavors of homemade sauces are more pronounced. The most common alcohols used for deglazing are dry varieties of white and red wine. Use white wine for lighter dishes like lemon chicken or fish with capers. Red wine is often used for more robust meals such as braised short ribs or beef bourguignon. For a nonalcoholic alternative to red wine, try mixing grape or pomegranate juice with a bit of red wine vinegar.
Other flavorful liquids worth trying
Wine aside, you can also deglaze a pan using beer, cider, vodka, or whiskey. However, be discerning with the amount of alcohol you add to your pan. For example, if you’re making a bourbon-based sauce, for a more well-rounded taste, use only 1 ounce of bourbon. Once the alcohol cooks down, add savory chicken stock and heavy cream to make up the rest of the volume.
To give savory meals a shot of bright flavor, use fruit or vegetable juice to deglaze your pan. A cup or less of orange, apple, or carrot juice creates a sauce that perfectly complements a variety of meat dishes like carnitas, duck breast, or pan-roasted chicken. You can also deglaze pans with vinegar for a more neutral taste. Use balsamic vinegar to make a rich steak sauce or white wine vinegar to add an acidic bite to buttery herb-encrusted chicken.
Last but not least, don’t look past good old fashioned stock. Whether used alone or mixed with wine, citrus juice, or vinegar, stock has a versatile flavor that compliments a variety of dishes. When you’re in a pinch, you can use a mixture of water combined with butter and aromatic ingredients like garlic, shallots, and fresh herbs to deglaze your pan. Since water is the ingredient you need to save any broken pan sauce, it comes in handy in more ways than one.
