Reduction (cooking)

From Wikipedia, the free encyclopedia

In cooking, reduction is the process of thickening or intensifying the flavor of a liquid mixture such as a soup, sauce, wine, or juice by evaporation. Common preparations involving reductions include

• Consommés, reduced and clarified stocks
• Gravies
• Gastriques, sauces involving both acidic and sweet components
• Pan sauces
• Syrups

While reduction does concentrate the flavors left in the pan, extended cooking can drive away volatile flavor compounds, leaving behind less interesting tastes.

Reduction is performed by boiling liquid (whether stock, wine or sauce mixture) rapidly^{[citation needed]} until the volume desired is reached by evaporation.

This article does not cite any references or sources. (August 2007) Please help improve this article by adding citations to reliable sources. Unverifiable material may be challenged and removed.