Simple Reduction Sauces

How to Make Simple Reduction Sauces

A reader wrote to me to say that he cannot make reduction sauces correctly. He said that they never reach a saucy consistency unless he uses a slurry or a roux to thicken them. He wants to know if he is missing something.

I love reductions, so several years ago, I read everything I could find about how to make them, and now I can make delicious reduction sauces.  The most important thing to remember about them is that you have to start with a flavorful liquid.

You can reduce water all day and never have a sauce, right?  Also, the texture of a reduction is generally thinner than a roux or slurry-thickened sauce.  A reduction will coat a spoon--think the consistency of real maple syrup or cough syrup.

The Difference Between A Simple Reduction Sauce & A Reduction Sauce

A reduction sauce is made by simmering a liquid, such as stock, wine, or vinegar, to reduce its volume and concentrate its flavors. The reduction process naturally thickens the sauce as water evaporates, leaving a more intense flavor.

A simple reduction sauce is a sauce made with only a few ingredients. It typically consists of the liquid being reduced and perhaps some aromatics like herbs, shallots, or garlic. It's straightforward and often used to enhance the natural flavors of the main ingredient without overpowering it.

In contrast, a reduction sauce might involve more complex ingredients and additional steps, such as deglazing a pan with wine or adding other flavoring agents like mushrooms or tomatoes. The term "simple" implies a basic version of a reduction sauce with fewer components and a more straightforward preparation method.

More Detail Please

Let's delve deeper into the differences between a reduction sauce and a simple reduction sauce.

Ingredients

• Reduction Sauce: It can include various ingredients depending on the desired flavor profile. It often starts with a flavorful liquid base such as stock, wine, or vinegar, which is then reduced to intensify its flavor. Additional ingredients like aromatics (such as onions, garlic, or shallots), herbs, spices, and sometimes even butter or cream can be added to enhance the taste and texture.
• Simple Reduction Sauce: It typically contains fewer ingredients. It usually consists of just the liquid being reduced and a few basic aromatics, such as shallots or garlic, to add depth of flavor. The simplicity allows the natural flavors of the main ingredients to shine through without being overwhelmed by other components.

Complexity

• Reduction Sauce: Making one can involve multiple steps, such as sautéing aromatics, deglazing a pan with wine or stock, and then simmering the mixture until it reduces to the desired consistency. Adding various ingredients and techniques contributes to a more complex flavor profile.
• Simple Reduction Sauce: As the name suggests, this sauce is less complex in terms of ingredients and preparation. It typically requires fewer steps and can be made relatively quickly, making it ideal for dishes where you want a flavorful sauce without spending too much time in the kitchen.

Versatility

• Reduction Sauce: Reduction sauces are versatile and can be tailored to complement a wide range of dishes, from meats and poultry to seafood and vegetables. Adding different ingredients allows for endless variations, making it suitable for various cuisines and flavor preferences.
• Simple Reduction Sauce: While simple reduction sauces may have fewer ingredients, they are still versatile and can enhance various dishes. Their straightforward nature makes them particularly suitable for dishes where you want to highlight the natural flavors of the main ingredients without overpowering them with complex sauces.

While both reduction and simple reduction sauces involve simmering a liquid to reduce its volume and intensify its flavor, they differ in terms of ingredients, complexity, and versatility. Whether you make a traditional reduction sauce or opt for a simpler version depends on your preference, the dish you're preparing, and the level of complexity you desire.

Before Reduction Sauces

Before everyone was concerned about diets and eating healthier, most sauces were thickened with the help of liaisons, a fancy name for thickening agents. The most popular is a classic roux consisting of fat (usually butter) and flour, although some people use simple flour and water.

Another popular thickener is cornstarch mixed with water or stock. Egg yolks are also used to create a silky texture, but if you're not careful, they can end up as scrambled eggs.

And one of my favorite thickening agents that my doctor tells me I should eliminate from my diet is cream or half and half (half milk/half cream). You can use evaporated milk combined with a starch thickener as a substitute, but it would not taste the same.

How much stock should you add?

Start with two cups of stock if you want a cup of sauce. You will reduce whatever liquid you are using by half. If you think the sauce should be thicker, continue cooking it down until it reaches your desired consistency.

Chefs or cookbooks often describe reducing a sauce until it is "thick enough to coat a spoon."  All this means is you dip a spoon in the sauce, and if the sauce sticks, it's ready. If you reduce the sauce too much, add a little more stock.

You can read my full description of making pan sauces, but here's a simple recipe for making a quick reduction sauce at home.

📖 Recipe

Print Recipe

5 from 1 vote

Simple Reduction Sauce

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Course: Sauces

Cuisine: American

Servings: 4 servings

Ingredients

• fond from searing beef or lamb
• 2 teaspoons cooking oil or bacon fat if no fat is left in the pan
• 1 small shallot minced
• 1 cup red wine full bodied
• 1 cup beef or veal stock
• salt and pepper to taste
• 1 tablespoon butter cut into small pieces
• 1 tablespoon fresh herbs minced, thyme and rosemary work well here

Instructions

• Remove the meat from the pan. Cover with foil to rest.
• Add the oil or bacon fat to the hot pan, if needed, along with the shallot and wine.
• Cook, scraping the bottom of the pan, until all the fond is released and the shallot is soft.
• Continue to cook until the wine is well reduced. The mixture should be very syrupy and thick, and there should be no more than ¼ cup left in the pan.
• Add the stock and simmer again until reduced by at least half.
• Remove from the heat and taste for seasoning. Do not season before reducing, because your sauce will be too salty.
• Add a little salt and/or pepper if needed.
• Swirl in the butter, a bit at a time. Adding this fat is an optional step, but it helps to make the sauce silky and tends to round out the flavors.
• Swirl in the herbs right before serving.

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