In-Depth Explanation
Reduction is how professional chefs build intense, restaurant-quality sauces without relying on thickeners like flour or cornstarch. As water evaporates, dissolved flavors concentrate — a cup of stock reduced by half is twice as flavorful. Wine reductions mellow the alcohol and concentrate the fruit. Balsamic reductions (balsamic glaze) transform thin vinegar into a thick, sweet-tart syrup. The key is patience: reduction should happen at a gentle simmer, not a vigorous boil (which can create harsh, bitter flavors). A properly reduced sauce coats the back of a spoon and delivers concentrated, clean flavor.