Techniques › Sauces and stocks
Reducing
Beginner Sauces and stocks
Reducing is simmering a liquid uncovered so some water evaporates and it thickens and concentrates.
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How do you do it?
1Simmer uncovered in a wide pan (more surface = faster).
2'Reduce by half' means until half the volume is left.
Why does it work?
Water evaporates; flavors and natural thickeners stay behind.
What are the common mistakes?
- Salting before reducing — it gets saltier as it cooks down.
- Walking away — sugary sauces scorch at the end.
Still stuck? Watch someone do it on YouTube.
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