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Technique: Reduction
Sauces are sometimes created by reduction. Reduction is accomplished by boiling a sauce.
As water evaporates from the sauce, it thickens and concentrates the flavors and other ingredients. Reduction sauces often must cook for a long time.
When making reduction-based sauces, instructions often include the fraction or percentage by which the sauce should be reduced. For instance, if instructions state to reduce one gallon of sauce by 3/4, one quart of sauce will be produced.