Sauces
How to reduce a sauce
Simmer a liquid uncovered so water steams off and the flavor and body get stronger.
Step by step
- Use a wide pan; more surface means faster reducing.
- Bring the liquid to a lively simmer, uncovered.
- Stir now and then and scrape the sides back in.
- Look at the level against the pan, or dip a spoon to check thickness.
- Salt at the end, since salt gets stronger as it reduces.
How you know it's done
The level has dropped by the amount the recipe says, and it is glossy and coats a spoon.
Common mistakes
- Salting at the start, which can leave the sauce too salty.
- Reducing too far, so it turns sticky or scorches.
Simmerbee recipes that use it (10)
- Cacio e Pepe (Cheese and Black Pepper Pasta)
- Garlic Butter Shrimp Scampi with Linguine
- Lemon Caper Chicken Piccata
- Lemon Garlic Butter Chicken Thighs
- One-Pot Chicken Cacciatore
- Oven-Braised Holiday Brisket with Onions
- Red Wine Braised Short Ribs
- Shrimp Scampi with Zucchini Noodles
- Sunday Dutch Oven Pot Roast
- Tomato and Fennel Seafood Stew
In those recipes the word is underlined in the steps; tap it for the short version. In hands-free cook mode, ask “How do I reduce?”
Related techniques
More sauces
RouxCornstarch slurryEmulsifyStrainSeason to tasteBloom spicesSteep (infuse)Marinate