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How to de-glaze pan gravy

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.

  1. Heat the tray or pan over medium heat
  2. Sprinkle a little flour and a pinch of salt
  3. Stir with a wooden spatula until the mixture forms a smooth paste
  4. Add your liquid of choice and continue to stir, scraping the brown bits from the bottom of the pan
  5. Bring the mixture to a boil, stirring continuously
  6. Continue to boil until the gravy has reduced and thickened

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