Reduction

Reduction is a late 20th-century technique used to thicken a sauce through evaporation, but also to concentrate the sauce’s flavor. A result from the Nouvelle Cuisine movement, its consideration as a sauce does not fit the traditional definition. The use of reductions in modern kitchens has even changed the way stocks are prepared. The reduction is made from a “court” or short stock. The stock is prepared with less liquid (water, stock, or wine) than a traditional stock, and once strained is reduced to a glaze consistency. Often cream is added until the desired consistency is obtained (ranging from thick to light based on the recipe and chef’s preference). The sauce is then mounted with butter (monter au beurre) right before serving. Once prepared the sauce should be used immediately; if that is not possible, it can be kept heated in a bain marie.