Reduce

Reduce

Evaporate a liquid to concentrate flavor and thicken

The technique\n\nLet a liquid, such as stock, sauce, or jus, cook uncovered over medium heat. The water gradually evaporates, concentrating the flavors and texture. Stir occasionally to prevent the bottom from catching. The more it reduces, the more intense the flavor and the thicker the consistency becomes.\n## When\nTo intensify a sauce that is too thin, concentrate a cooking liquid, or thicken a jus before plating. Reduction often replaces flour or starch to thicken naturally. Use this step at the end of a recipe, once the main elements are already cooked.\n## The pitfalls\n- Heat too high: the liquid catches and takes on a burnt flavor.\n- Reducing an already salty sauce: the salt concentrates and becomes excessive.\n- Covering the pan: the steam cannot escape and nothing reduces.\n- Reducing too long without watching: you end up with caramel instead of a sauce.\n## The visual cue\nThe sauce coats the back of a spoon and leaves a clear line when you swipe your finger through it. The volume has generally reduced by half, and the bubbles become slower and larger at the end of the reduction.