Reduction (cooking)
process of thickening and intensifying the flavor of a liquid mixture such as a soup, sauce, wine, or juice by simmering or boiling
In cooking, a reduction is a sauce or liquid that has been thickened by heating it slowly. The heat causes some of the water in the sauce to evaporate, making it thicker and have a stronger taste.[1]
References
change- ↑ "What is a reduction?". Spruce Eats.