Tag Archives: reduction
Foie gras sauce

Reductio ad sapidum: Reduction fundamentals

One of the techniques that cropped up a lot in the menu for my recent dinner party was reduction: the carrot flan called for reduced blood orange and carrot juices; the plum glaze and foie gras sauce on the duck dish both involved reduction; and the sauce bordelaise on the beef dish was based on […]

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