Reducing Sauces

The key to many sauces is reduction—cooking over a high heat to evaporate the liquid and concentrate the flavor, while at the same time achieving just the right consistency. Reduction is essential for many classic French sauces, particularly those such as velouté which are based on stock. As a general rule, the longer a sauce is simmered, the more subtle and mellow its taste. Leaving the pan uncovered speeds evaporation and concentration of the liquid.

To reduce a sauce, simmer it gently (do not boil hard or the sauce may cloud). Reduction may take anything from three minutes to an hour or more, depending on the ingredients used. Shortest cooking time is given to béchamel sauces, when three to five minutes will suffice. A velouté sauce should simmer for at least 15-30 minutes, while a good brown sauce needs an hour or more. For butter sauces, the wine, stock or cooking juices that form the base are reduced to a glaze.