De-glazing means to add wine, stock or another liquid to a pan or tin that meat has been cooked in. The aim of de-glazing is to lift the brown bits from the bottom of the pan in order to add more flavour to the gravy.
- Heat the tray or pan over medium heat
- Sprinkle a little flour and a pinch of salt
- Stir with a wooden spatula until the mixture forms a smooth paste
- Add your liquid of choice and continue to stir, scraping the brown bits from the bottom of the pan
- Bring the mixture to a boil, stirring continuously
- Continue to boil until the gravy has reduced and thickened
