The Basics of Reduction Sauces
January 1, 2000

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Adapted from How to Cook Everything, by Mark Bittman

The straightforward drill for reduction sauces can be described quickly, and executed almost as fast.

1. Remove the meat, chicken, fish, or vegetables from your roasting or sauté pan.

2. Add twice as much water or other liquid ­ such as wine or vermouth, milk or cream, or stock ­ as you would like sauce.

3. Turn the heat to high (if you’re working with a large roasting pan, set it over two burners).

4. Stir, scraping the bottom of the pan to release any solids left from cooking, until the liquid is reduced in quantity by about half.

5. Stir in some softened butter, olive oil (preferably extra-virgin), or cream if you like.

6. Serve.

Every reduction sauce is a variation on these simple steps. Some are thickened by adding flour before the liquid, or a cornstarch mixture after the reduction; most are more heavily seasoned. But basically, that’s about it.

Mark's Reduction Sauce Recipe - Back to Around the Kitchen

 

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