BBC navigation

BBC

De-glazing pan gravy

De-glazing pan gravy

To de-glaze is to add wine, stock or other liquid to a hot pan or roasting tin in which food has been cooked. The liquid lifts the browned bits from the bottom of the pan, adding more flavour to the gravy.

-Heat the roasting tray or pan that the meat was cooked in over a medium heat.

-Sprinkle over a pinch of salt and a little flour.

-Stir using a wooden spatula until the flour, salt and meat juices form a thick paste.

-Add the wine and bring to the boil, stirring continuously and scraping up the browned bits from the bottom of the tray.

-Continue to boil until the gravy has reduced and thickened.

See recipe in full

How to cook roast beef with Yorkshire puddings How to cook roast beef with Yorkshire puddings

By Mike Robinson

Skill level

Easy

Equipment you will need for this technique

  • Roasting tray or saucepan
  • Wooden spoon

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

BBC © 2014 The BBC is not responsible for the content of external sites. Read more.

This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.