In cooking, reduction is the process of thickening or intensifying the flavor of a liquid mixture such as a soup or sauce 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.

To perform a reduction, boil the liquid (whether stock, wine or sauce mixture) rapidly until the volume desired is reached by evaporation.

Cooking techniques