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Reduce technique

A technique for making sauces thicker and more intense. Simply boil or simmer your sauce until enough water has evaporated to achieve the consistency you want.

Dishes involving wine and stock are often treated in this way, in order to create really intense flavour.

delicious. team

Cook's dictionary | October 2007

A technique for making sauces thicker and more intense. Simply boil or simmer your sauce until enough water has evaporated to achieve the consistency you want.

Dishes involving wine and stock are often treated in this way, in order to create really intense flavour.

Recipes that use the reduce method:

Rib of beef with red wine sauce

Red wine braised beef and vegetable stew

Roast monkfish fillet with red wine sauce