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'Déglacer' is a French verb meaning 'to deglaze'. You deglaze the browned juices and caramelised sediment at the bottom of a pan after frying or roasting, usually with water or wine, over heat while stirring rapidly. These juices can be used as a garnish to the dish, or as part of a sauce.
'Déglaçage' *(m) means 'deglazing'.
- déglacer, déglaçage
- day/glah/say, day/glah/sahzh
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