Reducing
Simmering liquid over heat to evaporate water content, concentrating flavors and thickening the consistency. The most fundamental sauce-finishing technique.
When to Use This Technique
- Thickening pan sauces without starch
- Concentrating stocks and broths into glaze
- Making balsamic reduction
- Reducing wine for risotto or braises
Step-by-Step Instructions
Use a wide, shallow pan for maximum surface area = faster evaporation
Tip
Sauce in a narrow pot takes 3x longer to reduce
Bring liquid to vigorous simmer over medium-high heat
Tip
Boiling is too aggressive — breaks emulsions and can scorch. Vigorous simmer is ideal.
Reduce to desired consistency: au sec (nearly dry), coating, sauce, or glaze
Tip
The spoon test: liquid coats back of spoon and doesn't run off instantly
Season AFTER reducing — flavors and salt concentrate as volume decreases
Tip
Never fully season before reducing or the final sauce will be over-salted
Finish sauces with cold butter (monté au beurre) off heat for shine and richness
Tip
Swirl in cold butter at end off heat — creates glossy, emulsified finish sauce
Visual Cues to Look For
- Volume visibly decreases (mark inside pot with spoon handle at start)
- Sauce darkens as it concentrates
- Bubbles change from large to small as water evaporates
- Sauce coats back of a spoon — line through it holds clean
Equipment Needed
- Wide saucepan (more surface area = faster reduction)
- Thermometer (optional)
Related Techniques
Quick Reference
Difficulty
Easy
Time Required
10-30 minutes
Category
Sauce Making