In brief
- Reducing is simmering a sauce, broth, or wine so that the liquid evaporates and the flavor intensifies.
- Do this without a lid on low to medium heat, allowing the liquid to evaporate gently.
- The sauce is ready when it coats the back of a spoon: it stays as a thin layer when you run your finger through it.
- A wide pan reduces faster than a tall, narrow one.
Reducing is one of the simplest ways to make a sauce richer and more intense: you simply let it simmer down. No extra ingredients needed, just time and the right pan. Often, it’s the step that follows deglazing a roasting pan. Here’s how it works.
What is reducing?
Reducing is simmering liquid so that water evaporates and the flavor remains and concentrates. A sauce becomes thicker and fuller without needing to thicken it with flour or cornstarch. It works for sauces, broths, wine, and pan juices.
How do you reduce a sauce?
Bring the liquid to a boil, then lower the heat to low to medium and let it simmer gently without a lid. Keep the lid off so the steam can escape. Stir occasionally and watch carefully, because the longer it simmers, the faster it can burn.
When is a sauce sufficiently reduced?
A sauce is ready when it coats the back of a spoon: dip a spoon in and run your finger across the back. If the line stays, the sauce has thickened enough. Keep in mind that sauces with cream or butter will thicken a bit more as they cool.
Which pan reduces the fastest?
A wide, shallow pan reduces faster than a tall, narrow one because there is more surface area for the liquid to evaporate. For a small amount of sauce, a saucepan is sufficient; if you want to evaporate a lot of liquid quickly, use a wider sauté pan. For guidance on which pan to use for what, see our pan guide.
Reducing in short
Let the liquid simmer gently without a lid until it coats the spoon, and use a wide pan if you’re in a hurry. It’s the easiest way to turn a thin, watery sauce into a rich, flavorful one—purely through patience.
