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7 recipes tagged with reduction.
About 1 ¼ cups A wonderful accompaniment to game or beef filet. Dry sherry or port may be substituted for the Madeira. For Sauce Périgueux, stir in 1…
A rich, concentrated sauce made by slowly reducing brown stock until it becomes a light syrup (demi-glace) or honey-like glaze. This umami-packed base…
About 4 ½ cups A brown sauce made thicker and more flavorful by additional stock and reduction. Serve with filet mignon or game or use as a base for other…
About ½ cup Also known as agrodolce, this sticky, tangy sauce is meant to be used in tiny amounts. It perfectly complements the flavors of rich meats like…
About 1 cup Serve with steak, sweetbreads, chops, or game. For Sauce Bordelaise, omit the butter and swirl in ¼ cup diced prepared beef marrow just before…
About 5 cups To increase the usefulness of this time-consuming sauce, prepare it and freeze in cubes (see Keeping Sauces) or 1-cup amounts, then reheat…
A tropical fruit molasses made by reducing dragon fruit or papaya juice with coconut water and coconut sugar. Also includes a version with pomegranate…
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