Simple Reduction Sauce

January 2, 2014 4 Comments

pan sauce

How to Make a Simple Reduction Sauce

A reader wrote to me to say that he cannot make a reduction correctly.  He said that it never reaches a saucy consistency unless he uses a slurry or a roux to thicken it.  He wants to know if he is missing something.

I love reductions and reduction sauces, so several years ago I read everything I could find about how to make them, and now I can make a really good reduction.  The most important things to remember about reductions are that you have to start with a flavorful liquid.

You can reduce water all day long and never end up with a sauce, right?  Also, the texture of a reduction is generally thinner than a roux or slurry-thickened sauce.  A reduction will just coat a spoon–think the consistency of real maple syrup or cough syrup.

The Difference Between a Simple Reduction & Reduction Sauce

A simple reduction is made by keeping a flavorful liquid or mixture of liquids at a temperature that will allow a lot of the water to evaporate, leaving behind a syrupy sauce and concentrated flavor. They are very easy to make.  You simply leave a pan of liquid, like Port or balsamic vinegar, over very low heat for several hours, or until the volume is reduced by about 3/4.

So, if you start with 2 cups of liquid, your final reduction should measure around 1/2 cup.  If you like your reduction a bit thicker, reduce it some more.  Just don’t let them boil, because your reduction can become bitter. These types of reductions are great for garnishing a plate, drizzling on a cheese plate or fruit or as the base of a vinaigrette.

A reduction sauce is a sauce that is made from the fond left in the pan after cooking a protein; usually some aromatic vegetable such as onion, shallot or garlic; a bit of acid in the form of wine, fruit juice or vinegar; and some stock.  The volume of the sauce is reduced through simmering to encourage rapid evaporation.

That definition sounds a little complicated.  Here’s a basic recipe for a red wine reduction sauce that might help to clear things up.

Simple Reduction Sauce

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 1/2 cup

Serving Size: 4 - 6 servings

Simple Reduction Sauce

Ingredients

Fond from searing beef or lamb

2 teaspoons cooking oil or bacon fat (if no fat is left in the pan)

1 small shallot, minced

1 cup full bodied red wine

1 cup beef or veal stock

salt and pepper, to taste

1 tablespoon butter, cut into small pieces

1 tablespoon minced fresh herbs, thyme and rosemary work well here

How To Prepare At Home

Remove the meat from the pan. Cover with foil to rest.

Add the oil or bacon fat to the hot pan, if needed, along with the shallot and wine.

Cook, scraping the bottom of the pan, until all the fond is released and the shallot is soft.

Continue to cook until the wine is well reduced. The mixture should be very syrupy and thick, and there should be no more than 1/4 cup left in the pan.

Add the stock and simmer again until reduced by at least half.

Remove from the heat and taste for seasoning. Do not season before reducing, because your sauce will be too salty. Add a little salt and/or pepper if needed.

Swirl in the butter, a bit at a time. Adding this fat is an optional step, but it helps to make the sauce silky and tends to round out the flavors.

Swirl in the herbs right before serving.

Last modified on Mon 7 April 2014 10:05 am

Comments (4)

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  1. Cathleen says:

    I too always had problems (time wise) with reductions. Always takes longer than specified in a recipe. Your post reads, to let the liquid (simmer?) for several hours till reduced. Yet the recipe says the cook time is only 15 minutes. I’m confused.

    • The Reluctant Gourmet says:

      Cathleen, I was trying to describe, and not to well as I can see, the difference between a simple reduction which can take hours and a reduction sauce that typically takes 15 minutes or less. Sorry for the confusion and thanks for bringing this to my attention.

  2. Sidd says:

    I’ve recently started cooking and your website and posts have been very much invaluable.

    I’ve been messing around with simple pan sauces (as demi glaces sauces are a bit daunting), and realized that chicken stock and broth aren’t the same things, and perhaps that’s why my sauces are going from thin to gritty-pasty, skipping right over smooth and syrupy.

    I was wondering if the veal stock recipe you use needs to be adapted (rather than just scaled down) for use in a crock pot. I can’t seem to find anything better than “better than bouillon” in my budget as far as store bought products go, and i feel relatively safe leaving a crockpot unattended for 12 hours to make my own chicken stock for pan sauces and beef stock for reducing into a glace.

    • Sidd, I have never even tried making a stock in a crock pot. Is it even possible? I don’t think there is enough heat to make a proper stock or reduce a stock down to a glace but if you do give it a try, please let me know your results. I have read Better Than Bouillon is a good cost effective stock but why not just make your own in about an hour with the leftover carcass of a roasted chicken. We made a whole bunch of turkey stock using the carcass and leg bones that we’ll use for soup, risotto, sauces. If you are interested in learning more about the difference between chicken stock and broth, please read my post http://www.reluctantgourmet.com/is-chicken-stock-the-same-as-chicken-broth/

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