Instructions: Simmering or gently boiling liquids until volume evaporates into a thicker, syrupy sauce is called reducing or a reduction. The flavor of reduced liquids like wine, stock, or a sauce mixture is more concentrated. Many classic sauces like veal demi-glace rely on a long, slow simmer or reduction to develop their intense flavors. Simply adding liquid to the browned bits left in the pan from sauteed meats makes a more simple sauce. Both sauces are reductions.

How much you reduce, and when each ingredient is reduced, can determine the flavor of a reduced sauce. While the liquid simmers, stir and scrape the bottom of the pan with a wooden spoon to dissolve caramelized juices and create layers of rich intense flavor. Chefs will sometimes use multiple reductions to create layers of flavors. For example, a sauce made by adding and reducing one ingredient at time (wine, stock and cream) will taste different than one made by combining ingredients, and then reducing at the same time.

The quality of ingredients also contributes to the flavor of the final sauce.

When using wine in the sauce, use a good quality, good tasting wine for best results. Do not use "cooking wine" because it contains salt. Using homemade stock is best. If canned stock is necessary, use a lower salt version.

All flavors, including salt, become more concentrated during reduction. For extra richness, whisk 1-2 tablespoons of cold, unsalted butter into a warm sauce, over low heat. This adds the final touch before spooning over meat.

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