Reducing Sauce: What You Should Pay Attention to

Reduce sauce – you should pay attention to this

You can boil down or reduce different types of sauces to intensify the taste – e.g. gravy, stock, or sauces with cream. Follow the tips below to make it easy:

• Reducing the sauce is all about reducing the amount of liquid, thus keeping the flavor in a more concentrated form.
• At the same time, the consistency of the sauce changes – it becomes thicker.
• Use a large-diameter saucepan to reduce the sauce. This helps the liquid to evaporate over a large area.
• So, place the sauce on the stove and let it boil, stirring regularly. Over time, the liquid will evaporate and the sauce will thicken.
• Use a whisk to stir.
• Cook the sauce until it reaches the desired consistency. Stirring is very important here so the sauce doesn’t burn to the bottom of the pot and spoil the flavor.
• Note: It is best to taste the sauce after reducing. If you season beforehand, the sauce will soon be over-seasoned, as the flavor of the spices is intensified by reducing.