reduce a sauce
/rɪˈdjuːs ə sɔːs/
Meaning
To simmer or boil a liquid mixture (like a sauce, soup, or stock) to evaporate water, which thickens the consistency and intensifies the flavors. It is a fundamental cooking technique used in both home kitchens and professional restaurants.
Examples
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You need to reduce the sauce by half until it coats the back of a spoon.
You need to reduce the sauce by half until it coats the back of a spoon.
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After deglazing the pan, let the wine simmer to reduce the sauce and concentrate the taste.
After deglazing the pan, let the wine simmer to reduce the sauce and concentrate the taste.
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If the gravy is too runny, you can reduce the sauce over medium-high heat for a few more minutes.
If the gravy is too runny, you can reduce the sauce over medium-high heat for a few more minutes.
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The chef decided to reduce the balsamic vinegar into a thick, sweet glaze.
The chef decided to reduce the balsamic vinegar into a thick, sweet glaze.
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Be careful not to add too much salt early on, because as you reduce the sauce, the saltiness will intensify.
Be careful not to add too much salt early on, because as you reduce the sauce, the saltiness will intensify.
Common Mistakes
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✗ I need to decrease the sauce until it gets thick.
✓ I need to reduce the sauce until it gets thick.
While 'decrease' means to make smaller in size or quantity, 'reduce' is the specific, established culinary term for boiling down a liquid to concentrate it.
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✗ She boiled the sauce to reduce its size.
✓ She boiled the sauce to reduce it.
We say 'reduce a sauce' or 'reduce the liquid,' not 'reduce its size.' The focus is on liquid volume and flavor concentration, not physical dimensions.
Related Expressions
Practice
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After pan-searing the steak, add some red wine and ___ to create a rich glaze.
💡 Simmer the liquid to thicken it and concentrate the flavor.
Show answer
reduce the sauce
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If you ___ too much, it will become overly salty and sticky.
💡 Boil off too much liquid from a mixture.
Show answer
reduce a sauce