Olive Oil
De glazing by definition means to remove browned food particles leftover from sautéing various food items typically with wine, water, or stock.
It removes the” fond” French word for “bottom” or “foundation” like the little pieces leftover from cooking; and adds flavor to your sauces or gravies.
The flavor of the pan sauce is determined by the meat source, liquid you are using such as butter or other aromatics or herbs. This method is the cornerstone for making gravies and sauces; it can be served on its own as Au jus or thickened for gravy.
To deglaze a pan, add wine, water, or vinegar to a skillet in which food has been browned and stir or scrape up the juices with a whisk or fork. Whisk in butter, herbs, or cream, simmer to reduce, and you have a light sauce, ready in minutes