Deglazing is method of capturing the flavor of juices and particles in the pan after food has been removed. After sauteing is done and the excess fat is removed, there are small amounts of flavor-rich browned food particles stuck to the pan. These bits can be the foundation of a delicious sauce that will complement your food. Return the pan to the heat and add aromatic vegetables, such as chopped shallots, garlic or mushrooms. Then turn up the heat and add a liquid, such as wine, stock and lemon juice to the pan and start stirring. The liquid will come to a quick boil and deglaze the pan by loosening all the particles. You should then be able to scrape the pan clean with a spatula or wooden spoon. When all of the particles come free, turn down the heat and further reduce the liquid or add other ingredients to make a more complex sauce from this flavorful base. Be careful and remove the pan from the heat when adding any liquids with alcohol.