Deglaze the pan with the wine and add to bowl.

Add the wine, and stir to deglaze most of the fat.

Drain the fat, and deglaze the pan with the water.

Deglaze with the red wine, and reduce the liquid by half over high heat.

Deglaze pan with white wine and cook for 15 seconds over high heat.

Deglaze the pan with one-third cup of the chicken stock.

Stir quickly as the water bubbles up, and deglaze the pan.

When the mixture begins to color, add the wine and deglaze the pan.

It rests about five minutes while we deglaze the pan with port.

Add two cups of water to the pan to deglaze, scraping the bottom.

Deglaze with wine, scraping up all bits on the side and bottom.

Black coffee is then used to deglaze the pan.

Deglaze the pan with wine and reduce until nearly evaporated.

Remove any fat and deglaze with the Cognac over medium heat.

Take off the heat and deglaze with the cream and butter.

Deglaze the pan with the vinegar over high heat and reduce to a glaze.

Place the roasting pan over medium-high heat and deglaze with a 1/2 cup of the water.

Pour in the chicken broth, raise the heat and deglaze the pan.

Deglaze the skillet over medium heat with the remaining vinaigrette.

Deglaze the skillet with the remaining 1/2 cup of stock, and pour over the meat.

Deglaze with the cream; then slowly add the milk.

Add the remaining soy mixture to the skillet and deglaze the pan.

Deglaze the pan with the sherry, simmering until reduced by half.

Return the shanks to the pan, and deglaze the vegetables with the white wine.

Deglaze the pan by adding 1/2 cup of water and scraping the bottom with a spoon.