Stock being reduced in a pan.

In cooking, reduction is the process of thickening or intensifying the flavor of a liquid mixture such as a soup, sauce, wine, or juice by evaporation. Common preparations involving reductions include

• Consommés, reduced and clarified stocks
• Gravies
• Gastriques, sauces involving both acidic and sweet components
• Pan sauces
• Syrups

While reduction does concentrate the flavors left in the pan, extended cooking can drive away volatile flavor compounds, leaving behind less interesting tastes.

Reduction is performed by boiling liquid (whether stock, wine, whiskey, vinegar, or sauce mixture) rapidly^{[citation needed]} until the volume desired is reached by evaporation.

This article does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (August 2007)

This food-related article is a stub. You can help Wikipedia by expanding it. v • d • e