wine reduction
Boiled-down fermented grape
A wine reduction is wine simmered until much of its liquid evaporates, concentrating its flavors into a thick, intensely flavored sauce.
The technique is fundamental in French cooking, where reduced wine forms the base of many classic sauces: She finished the pan sauce with a red wine reduction.
White or red wine may be used depending on the dish.
- sauceLiquid food accompaniment
- pan sauceSauce from deglazed drippings
- steak sauceSavory meat condiment
- glazeThin lustrous coating
- glossy finishLustrous surface treatment
simmer · low heat · cook down · balsamic · deglaze · pan · shallots · rich · velvety · demi-glace · burgundy · thicken · butter · finish · savory · concentrated · aromatic · braising
- saucesgravy, ketchup, mustard, barbecue sauce, BBQ sauce
- Boozy Cookingcoq au vin, beef bourguignon, boeuf bourguignon, chicken marsala, veal marsala
- cooking techniquessear, simmering, boiling, frying, saute
- cooking methodsfrying, boiling, baking, grilling, roasting
- cooking basesstock, broth, roux, bouillon, dashi
- stockmakingstock, broth, stockpot, simmering, mirepoix