reduction
rih-DUK-shuhn
/rɪˈdʌkʃən/
A liquid mixture that has been concentrated and thickened by boiling or simmering to evaporate excess water.
In culinary terms, it refers to both the process of boiling down a liquid and the resulting thick, intensely flavored sauce.
The story behind the word. From the Latin 'reducere,' meaning 'to lead back.' In medieval alchemy, it meant returning a substance to its purest, most concentrated form. Chefs adopted the term to describe 'leading back' a watery stock to its essential, rich flavors by boiling away the excess water.
Word relationships
- concentrate: Concentrate is a general term for any substance made stronger by removing water, while a reduction specifically refers to a culinary sauce created through boiling or simmering.
- glaze: A glaze is a specific type of reduction that is highly reduced, sweet, and sticky enough to coat food with a shiny layer.
- dilution: Dilution is the process of making a liquid thinner or weaker by adding more water or liquid.
Commonly confused with
- sauce: A sauce is any liquid served with food, whereas a reduction is a specific type of sauce thickened solely through evaporation rather than by adding starch or flour.
Word family
- reduce (verb): To boil a liquid so that its volume decreases and its flavor concentrates.
Collocations
- balsamic reduction
- port wine reduction
- slow reduction
Example sentences
- "Drizzle the balsamic reduction over the seared ribeye just before serving." A recipe step for a steak sauce.
- "The chef let the red wine simmer for hours, transforming a thin broth into a rich, glossy reduction." Explaining how to concentrate flavors.
Memory hook
You are 'reducing' the volume of the liquid to 'produce' a much stronger flavor. Less liquid, more flavor.
When not to use
Do not use to describe simple physical shrinking or price discounts when speaking in a culinary context.
Fun facts
- A classic French demi-glace is a reduction of brown stock and Espagnole sauce that is boiled down until it is so thick it naturally gels when cooled.
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