Sauces
Reduction
Concentration by evaporation
Simmering a liquid, wine, stock or cream, until water evaporates and what remains is thicker, glossier and far more intense.
Why It Matters
Flavor is not added here; it is revealed. A sauce reduced by half tastes twice as focused, and it coats a spoon the way a great sauce should.
How to do it
- 1
Simmer the liquid in a wide pan.
- 2
Maintain a steady low boil.
- 3
Evaporate the excess water content.
- 4
Monitor until the texture thickens.
- 5
Test the consistency with a metal spoon.
Common mistakes
- ✕
Boiling too hard burns the edges, so keep it at a gentle simmer.
- ✕
Reducing too far makes it salty, so taste frequently.
- ✕
Using a tall pot slows evaporation, so use a wide skillet instead.
