Deglazing a pan means adding hot liquid to the bottom to “unstick” all the delicious caramelized bits of food. Pan deglazing is an essential culinary technique, as those bits of food can add a ton of flavor—especially when deglazed with Holland House® Cooking Wine. Whether you're cooking steak, chicken, or vegetables, deglazing with Holland House Cooking Wine can elevate your meals.
Begin by carefully removing your cooked protein from the pan. Set it aside, covered, to keep it warm while you start the deglazing process.
With the pan still hot, add a touch of oil, being careful not to splash the oil. This step not only infuses your dish with a wonderful depth of flavor but also ensures the ingredients don't stick.
Now it’s time to add the vegetables. These could be bell peppers, onions, mushrooms, or any other flavor you’d like you add. Their textures will also add dimension to the dish.
Fresh herbs like thyme or rosemary can be a fragrant addition at this stage, infusing the oil and vegetables with their aromatics.
Pour your Holland House Cooking Wine into the pan, enough to cover the bottom of the pan.
Use a spatula or wooden spoon to scrape the caramelized bits from the pan's bottom. Reduce cooking wine by at least half, stirring occasionally while scraping the bottom of the pan. As the cooking wine simmers with these remnants, you’ll create a flavorful sauce ready to be drizzled over your protein.
TOTAL: 30 Min
This Shrimp Scampi with Green Onion Sauce recipe combines succulent jumbo shrimp with a vibrant sauce featuring Holland House® White Cooking Wine. The cooking wine adds a depth and brightness to the green onion sauce, infusing it with a sweet and subtle complexity. The result is a velvety, flavorful dish.
Total: 1 Hr 15 Min
Total: 15 Min
Total: 45 Min
Total: 20 Min
Total: 20 Min
Total: 4 Hrs 15 Min
Total: 2 Hrs 10 Min
Total: 35 Min
Total: 40 Min
Total: 30 Min