1 – Préparations liquides « sauces », qui diminuent de volume par évaporation, afin d’obtenir une concentration des sucs, ou une sauce plus épaisse, savoureuse, parfumée ou corsée.
2- Préparation préliminaire d’une sauce béarnaise, bordelaise, beurre blanc…
reduce
Culinarily, to boil a liquid (usually stock, wine or a sauce mixture) rapidly until the volume is reduced by evaporation, thereby thickening the consistency and intensifying the flavor. Such a mixture is sometimes referred to as a reduction .
© Copyright Barron’s Educational Services, Inc. 1995 based on THE FOOD LOVER’S COMPANION, 2nd edition, by Sharon Tyler Herbst.
