reduction sauce
/rɪˈdʌkʃən sɔːs/
Meaning
This is a sauce made by simmering a liquid—such as wine, stock, vinegar, or fruit juice—until some of the water content evaporates, making the liquid thicker and more intensely flavored. It is a fundamental technique in classic French and modern cooking to create rich toppings for savory and sweet dishes.
Examples
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The chef drizzled a rich balsamic reduction sauce over the roasted asparagus.
The chef drizzled a rich balsamic reduction sauce over the roasted asparagus.
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To accompany the pan-seared duck breast, I prepared a cherry and red wine reduction sauce.
To accompany the pan-seared duck breast, I prepared a cherry and red wine reduction sauce.
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Making a good reduction sauce requires patience, as rushing the heat can burn the sugars.
Making a good reduction sauce requires patience, as rushing the heat can burn the sugars.
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The pan drippings from the roast beef were used to make a savory reduction sauce.
The pan drippings from the roast beef were used to make a savory reduction sauce.
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A classic reduction sauce can elevate even the simplest grilled steak to restaurant quality.
A classic reduction sauce can elevate even the simplest grilled steak to restaurant quality.
Common Mistakes
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✗ I made a reduce sauce from the leftover pan juices.
✓ I made a reduction sauce from the leftover pan juices.
Use the noun 'reduction' as a noun adjunct to describe the sauce, not the verb 'reduce'.
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✗ The recipe calls for a reducing sauce of white wine and butter.
✓ The recipe calls for a reduction sauce of white wine and butter.
'Reducing sauce' is grammatically awkward; the standard culinary term is 'reduction sauce'.
Related Expressions
Practice
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After searing the steak, deglaze the pan with red wine to start your ___________.
💡 A thick, concentrated sauce made by simmering liquid.
Show answer
reduction sauce
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This sweet balsamic ___________ pairs beautifully with strawberries and vanilla ice cream.
💡 A sauce concentrated by boiling off excess water.
Show answer
reduction sauce