Less Is Better

A reduction is one of the classiest and easiest sauces out there. Any liquid with a bit of flavor can be reduced and made thicker, then seasoned to create a flavor booster.

To make a reduction, heat a skillet or use the skillet from cooking the sauced item. The second method is called deglazing, and is an excellent way to glean flavor from fond, which is the caramelized remnants left in the pan.

Sweet liquids are often the best for deglazing and reducing, as they can provide a sharp contrast to savory meats or enhance the flavor of poached fruit. However, chicken stock is also a great choice for sautéed chicken, and when combined with white wine becomes both sweet and salty.

Balsamic vinegar is one of the best choices for an all-purpose reduction. Its sweet flavor and tang adds a new dimension to steak, and can help bring out the sweetness of poached pears. Pears with balsamic vinegar can be served as a dessert on their own or with ice cream. Try on top of leafy greens for a sweeter salad, or add Parmesan cheese for a savory flavor.

Reduced cola is also an excellent pairing for pork. Try cooking a cured ham with Coca-Cola or glaze pork chops with reduced cola. Coca-Cola produces the best and spiciest flavor for the pork, but Pepsi or other cola can be used in a pinch.

Whiskey-glazed meat is often a popular item at chain restaurants, but can be prepared simply at home by reducing a bit of whiskey along with other liquids. Jack Daniel’s is popular, but cheaper whiskey produces a comparable taste.