A reduction is the process of simmering a liquid, such as stock, wine, or juice, until it has reduced in volume and concentrated in flavor. This technique is often used in cooking to enhance the flavor of sauces, soups, and other dishes.
There are many benefits to making reductions. First, it intensifies the flavor of the liquid. As the liquid simmers, the water evaporates, leaving behind the concentrated flavors of the ingredients. Second, reductions can be used to thicken sauces and soups. The evaporation of the water causes the liquid to become thicker and more viscous. Finally, reductions can be used to add depth and complexity to dishes. The slow simmering process allows the flavors of the ingredients to meld together, creating a more nuanced and flavorful dish.
