by Jared Garrett

Created on: April 06, 2007   Last Updated: May 04, 2007

Marinade. Marinara. White wine. Reduction. So many sauces and so little time! Okay, a marinade is not really a sauce, but you get the point. So what is the proper way to reduce your sauce, or in other words, to make a reduction? This process requires the right materials and the right steps taken with those materials.

MATERIALS
When you step into the kitchen, it is best to have an idea for what you are going to make. If, as you cross that threshold, you know you are going to make a reduction, possibly for a tender slice of meat or even for pasta, go straight to your pots and pans. You want a large, fairly deep skillet. Cast iron is the way to go if you have it, but some other deep skillet should do fine. You need depth so that the liquid doesn't slosh over the sides, and you need a large cooking area to speed up the reduction.

Next, get a good stirring spoon. I like wood, but go for a hard plastic one and you won't go wrong.

HOW TO DO IT
Now you need to get your ingredients ready. There are countless recipes for reductions out there, but you won't find any in this article. However, most of them start by sauteing garlic or some other piquant spice, then adding other spices and ingredients until you are left with a deep pool of liquid in your skillet.

Bring the liquid to a boil. If you are in a hurry, this can be hastened by putting a tight fitting lid on the pan. Once the sauce is boiling, however, you need to get that lid off and set it aside. Turn the heat down so that the sauce stays at a very calm simmer: you don't want it spitting everywhere. You will notice that more steam comes off your sauce at a simmer than it does at a boil. Interesting, eh?

So watch your sauce closely. Usually you have a nice, naturally thicker reduction in as little as ten to fifteen minutes. Some reductions want you to go slower, and that is fine. However, the final key to a delicious reduction is to not let it reduce too much! So I mean it when I say you need to watch it closely. As soon as it is done, you need to be ready to serve it, so get everything else for the meal ready while the sauce cooks. Then serve your reduction and you are ready to feast. Bon apetite!

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