How to Reduction (cooking)

What You Need to Know

In cooking, reduction is the process of thickening and intensifying the flavor of a liquid mixture, such as a soup, sauce, wine or juice, by simmering or boiling.

Steps

1. 1.

   Demi-glace (French cuisine): Essential for concentrating veal stock into rich mother sauce

2. 2.

   Teriyaki sauce (Japanese cuisine): Reduction creates glossy coating consistency

3. 3.

   Balsamic glaze (Italian cuisine): Transforms vinegar into sweet, syrupy condiment

Common Mistakes