How to Deglaze a Pan to Make a Sauce

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1

Remove the meat, poultry, or fish from the pan onto a serving platter and immediately add liquid.

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You can use water, wine, stock, or a combination. The liquid should be twice the amount of sauce you want to make.

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2

Raise the heat to high, bringing the liquid to a boil while you stir and scrape the browned bits until they dissolve into the sauce.

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This stirring and scraping is the key to deglazing — all those delicious little caramelized bits of cooked meat infuse the liquid, making it taste fantastic.

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3

Keep boiling and stirring until the sauce is reduced by half the volume.

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How can you tell? Just eyeball it. When it looks like you have half as much liquid as you began with, it’s time to take a taste. Add more seasoning if you think the sauce needs more flavor. You might also stir in a teaspoon or more of cold butter or some olive oil for flavor and to add a smooth texture.

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Source:http://www.dummies.com/how-to/content/how-to-deglaze-a-pan-to-make-a-sauce.html