Sauce and emulsion
Reduction
JA: 煮詰め(につめ)FR: Réduction
Boiling a liquid down to evaporate water and concentrate the flavor and body that remain.
What it means in a kitchen
Reduction is one of French cooking's quiet workhorses. Take 200ml of wine plus stock, simmer it down to 60ml, and you've concentrated the savory compounds, thickened the body, and turned a thin liquid into a coating sauce. Time and patience, not extra ingredients.
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- · Tri-ply stainless saucepan (1.5–2 qt / 18cm) — Cuisinart MultiClad Pro / 宮崎製作所 ジオ・プロダクト