Reductions and Glazes

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Stocks are concentrated by boiling or simmering them to evaporate part of the water. This is called making a reduction, or reducing.

Reduction is an important technique in sauce-making and in many other areas of cooking because it produces a more flavorful product by concentrating it. A reduced stock also has more body because the gelatin is concentrated.