Difference between revisions of "Make a Reduction Sauce"

A reduction sauce, sometimes called a "pan gravy," is a broad term used to describe a technique for making sauce, as opposed to a particular type of sauce. The reduction technique is used in many classic, staple sauces, such as bearnaise, beurre blanc and bordelaise sauce. The basic concept of a reduction sauce is to reduce the ingredients of a sauce by half or more, in order to reach the desired consistency and flavor intensification. A modern reduction sauce typically incorporates a process called deglazing, and uses a combination of clear stock, or demi-glaze, and red or white wine as its base. This article addresses a technique commonly used in today's restaurants to make a red wine reduction sauce for beef or lamb.

A reduction sauce, sometimes called a "pan gravy," is a broad term used to describe a technique for making sauce, as opposed to a particular type of sauce. The reduction technique is used in many classic, staple sauces, such as bearnaise, beurre blanc and bordelaise sauce. The basic concept of a reduction sauce is to reduce the ingredients of a sauce by half or more, in order to reach the desired consistency and flavor intensification. A modern reduction sauce typically incorporates a process called deglazing, and uses a combination of clear stock, or demi-glaze, and red or white wine as its base. This article addresses a technique commonly used in today's restaurants to make a red wine reduction sauce for beef or lamb.

== Steps ==

== Steps ==