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[dee-gleyz] /diˈgleɪz/
verb (used with object), deglazed, deglazing.
to remove the glaze from (porcelain or the like), so as to impart a dull finish.
to add wine or other liquid to (a pan in which meat has been roasted or sauteed) so as to make a sauce that incorporates the cooking juices.
Origin of deglaze
1885-90; de- + glaze Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2015.
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Examples from the web for deglaze
  • Add the wine and deglaze, scraping up bits of cheese and blending with the wine.
  • Add vermouth and mustard and deglaze by boiling, stirring and scraping up brown bits, until reduced by half.
  • Add vinegar to skillet and deglaze, boiling and scraping up brown bits with a wooden spoon until liquid is reduced by half.
  • deglaze the pan over moderately high heat, scraping up the brown bits, and boil the mixture until it is reduced by half.
  • Or use a dark beer instead of the wine to deglaze the pot and deepen the flavor.
  • deglaze the pan with red wine and add the chicken stock.
British Dictionary definitions for deglaze


(transitive) to dilute meat sediments in (a pan) in order to make a sauce or gravy
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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