Reducing is a method in which a liquid is simmered or boiled until the quantity has decreased, the flavor becomes concentrated and the liquid thickened. Typical reductions include braising liquids, stocks, wine, and even balsamic vinegar.
To make a simple reduction
- Add wine or stock to the pan after removing the sauteed meat
- Stir over medium high heat, scraping up all of the browned bits on the bottom of the pan. Continue to stir until the liquid has reduced down to about half and thickened
- Pour the reduced sauce over the meat or strain first for a smoother reduction, then serve