Description
Cooking process
Technical
In cooking, reduction is the process of thickening and intensifying the flavor of a liquid mixture, such as a soup, sauce, wine or juice, by simmering or boiling.
Sensory Profile
Aroma ()
caramelizednuttybutterymaple-likevanilla
Wine Analogy
Similar to the concentration of flavors in a reduced port wine
Coffee Analogy
Comparable to the intensified aromas in espresso reduction
Perfume Analogy
Like the deepening of base notes in a reduced amber fragrance
Culinary Applications
Demi-glaceFrench cuisineEssential for concentrating veal stock into rich mother sauce
Teriyaki sauceJapanese cuisineReduction creates glossy coating consistency
Balsamic glazeItalian cuisineTransforms vinegar into sweet, syrupy condiment
Dietary
VeganVegetarianGluten-FreeHalalKosherDairy (if butter used)Shellfish (if stock contains)