Home > Learn > Cook's dictionary > Reduce technique
- Oct 07
delicious. team
Written by the expert and completely food-obsessed team behind this website, our social channels and our monthly magazine.
A technique for making sauces thicker and more intense. Simply boil or simmer your sauce until enough water has evaporated to achieve the consistency you want.
Dishes involving wine and stock are often treated in this way, in order to create really intense flavour.
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Recipes that use the reduce method:
Rib of beef with red wine sauce
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