Reduction means simmering a liquid until water evaporates and flavour and body become more concentrated.

Origin

Sauce, stock or wine become more intense and thicker as they evaporate. Many classic sauces rely on this principle, with no extra thickeners.

How to

• Use a wide pot or pan: more surface area means faster evaporation.
• Leave the liquid uncovered and let it bubble gently over medium heat.
• Salt only at the end, because the salt content rises as the liquid reduces.

Common mistake

Seasoning strongly too early. The sauce quickly becomes too salty as it reduces.

The right tool

An uncoated pan that holds heat evenly works best here: our Premium Stainless Steel Pan.

Related terms

Fond (Stock), Emulsion, Caramelising