Comments on: How to Make Reduction Sauces

By: Peter Ellis

Peter Ellis — Sat, 24 Dec 2011 17:23:09 +0000

I am very moved by Alex’s story. Somehow making a good sauce doesn’t seem that important any more. But thanks for sharing (as they say). Peter.

By: Darlene

Darlene — Thu, 15 Dec 2011 08:36:58 +0000

Thanks for the blog ! I hope to go to culinary school one day and spend my nights looking up recipes and how to s this was very helpful ! i used to think that reductions where very fancy complicated things! but im confident that I can do one now XD

By: Gareth

Gareth — Fri, 07 Oct 2011 06:21:08 +0000

Hi! I’ve been teaching myself a lot of cooking techniques lately and I really love this site. I tried making a reduction sauce with apple cider and some fruit juice - that was all I had available - and it becomes more like an incredibly sweet syrup, but still really tasty. I’ve found that if I don’t use a thicker liquid like stock, it has to be reduced down far more than halfway or it’ll still be too liquid - but I suspect the end result is a little healthier.

Hi Gareth, the stock really isn’t a thickener. In fact, if you add a stock you will have to reduce the sauce even longer but it is well worth the effort. You could make a roux to thickener it more quickly but I prefer to just let it reduce. - RG

By: Summer

Summer — Sat, 24 Sep 2011 23:33:35 +0000

Love your site! I was trying to figure out how to reduce apple juice as a sauce for cinnamon apples. I used some of your general advice about reductions - mine didn’t have wine or stock, but it turned out fantastic.

Hi Summer, great to hear you had good results. Thanks for letting me know. - RG

By: Jimmyk

Jimmyk — Fri, 23 Sep 2011 21:43:38 +0000

Thanks for the recipe, As I type, I’m reducing a local Wisconsin white wine. I’m using the remnants of the trimmings of chicken breast as my base. So far so good. Will be added to my baked version of chicken cordon bleu.

Hey Jimmy, sounds like a great idea. - RG