3 Ways To Reduce In Cooking - WikiHow

Home » How To Reduce A Sauce » 3 Ways To Reduce In Cooking - WikiHow

Maybe your like

Skip to ContentQuizzes
  • Home
  • Random
  • Browse Articles
  • Quizzes & Games
  • All QuizzesHot
  • Love Quizzes
  • Personality Quizzes
  • Fun Games
  • Dating Simulator
  • Learn Something New
  • Forums
  • Courses
  • Happiness Hub
  • Explore More
  • Support wikiHow
  • About wikiHow
  • Log in / Sign up
Terms of Use wikiHow is where trusted research and expert knowledge come together. Learn why people trust wikiHow The Quickest Way to Make a Reduction for Any Recipe PDF download Download Article Cook off liquid from your favorite soups, sauces, or broths in minutes Co-authored by Chef Jeff Woodward and Aly Rusciano

Last Updated: July 11, 2025 Fact Checked

PDF download Download Article
  • Reducing Liquid Ingredients
    • |
  • Speeding Up Your Reduction
    • |
  • More Reduction Tips
    • |
  • How Do You Reduce a Sauce?
    • |
  • Video
    • |
  • Q&A
    • |
  • Tips
|Show more |Show less X

This article was co-authored by Chef Jeff Woodward and by wikiHow staff writer, Aly Rusciano. Jeff Woodward is a Private Chef and the Owner of The Rogue Chef based in Branson, Missouri. With over 20 years of experience in the restaurant industry, he has cooked for esteemed clients including The Harlem Globetrotters, Peyton Manning, Mark Wahlberg, and Justin Timberlake. Chef Jeff won the Branson Tri-Lakes News Reader's Choice Award 2023 for Best Catering. He has been the Featured Chef Demonstrator for 2 years in a row for The Women's Show in Springfield, MO. The Rogue Chef has been the Hollister Chamber of Commerce Spotlight Chef, an award published in Tri-Lakes News. Chef Jeff's food has been featured on KY3 Television. He publishes a recipe weekly in the Branson Globe newspaper and monthly in Lost on the Lake Magazine. He published a feature article for Chef Talks in Discover Home and Style Magazine. He has an associate’s degree from Southwestern Illinois College and a Culinary Arts degree with a Certification in Baking from Ozark Technical College. This article has been fact-checked, ensuring the accuracy of any cited facts and confirming the authority of its sources. This article has been viewed 434,496 times.

You’re playing around in the kitchen with a new recipe when the recipe says, “Reduce the sauce.” Huh? What does that mean? In cooking, reducing is the process of thickening ingredients to create a sauce or syrup (also known as a reduction). This process is easier than you think and can be done by even an amateur cook! Keep reading to learn how to make a reduction (and bring your sauce, gravy, or syrup to the next level).

How do you reduce a sauce?

To reduce, bring your sauce to a boil. Lower the heat to a simmer and stir occasionally until the liquid reaches your desired consistency. Chef Jeff Woodward says to look for visual clues like the sauce shrinking and tightening and the bubbles getting smaller. Let cold sauces cool to determine if they're thick enough.

Steps

Method 1 Method 1 of 3:

Reducing Liquid Ingredients

PDF download Download Article
  1. Step 1 Select the ingredients you wish to reduce. 1 Select the ingredients you wish to reduce. Some reductions require only one ingredient. Nape, for instance, is a reduction of red wine. Other reductions like gravy will require multiple ingredients such as salt, spices, flour, and milk or water.[1]
    • There’s no right way to decide what ingredients to reduce. You can reduce any liquid you want in cooking.
    • Anything with a high moisture content can be reduced, including soups, alcohol, and dairy beverages.[2]
  2. Step 2 Discard excess liquid before beginning. 2 Discard excess liquid before beginning. If you want 2 cups (473 milliliters) of sauce, there’s no need to start with 2 litres (0.53 US gal) of liquid. Generally, you can start your reduction with about 1.5 to 2 times your desired volume of liquid.
    • For instance, if you want 2 cups (473 milliliters) of a particular sauce, start your reduction with 3 or 4 cups (709 to 946 milliliters) of liquid.
    • The precise amount of liquid you’ll need to reduce to achieve a sauce with the consistency you wish depends on the contents of the liquid you reduce and the conditions under which you reduce it.
    Advertisement
  3. Step 3 Boil your liquid, then reduce heat to a simmer. 3 Boil your liquid, then reduce heat to a simmer. Heat the ingredient(s) until it reaches a boil, and then turn down the heat to a simmer.[3] If you continue to boil your ingredients, it might burn or stick to the sides of the pan. Excess heat might also cause the sauce to reduce too quickly or leave it with a bitter taste.
  4. Step 4 Avoid covering the pan. 4 Avoid covering the pan. The purpose of a reduction is to allow excess liquid to evaporate. If you cover the pan, evaporation isn’t possible. So, keep the pan or pot uncovered until the reduction is complete.[4]
    • Place the lid to the side of the pan so that you’ll be prepared to cover the reduction when it reaches your desired consistency.
    Samin Nosrat Samin Nosrat, Chef, TV Host, and James Beard Award–winning Author

    Reducing a sauce or liquid is a simple yet powerful technique to intensify flavor. As water evaporates away, flavors concentrate, and ingredients meld together. For the best results, use a wide, shallow pan to allow for rapid evaporation. Bring the liquid to a simmer over medium heat and cook uncovered, regularly skimming away fat or foam.

  5. Step 5 Monitor your reduction closely if it requires a small amount of liquid to start. 5 Monitor your reduction closely if it requires a small amount of liquid to start. Some reductions take a long time and won’t need a lot of attention while they bubble away. Others, however, reduce quite quickly. If you’re reducing less than 1 cup (236 milliliters) of liquid, stand by and keep an eye on it as it reduces.[5]
    • The precise amount of time necessary to achieve a reduction with your desired consistency depends on the type of liquid you’re reducing, the volume of liquid you begin with, and the conditions under which you cook it. Most reductions require 15-30 minutes.
    • If you’re working from a recipe, the recipe will likely estimate how much time the reduction requires.
  6. Step 6 Use the starting level of your reduction to see how much it reduced. 6 Use the starting level of your reduction to see how much it reduced. As your reduction evaporates, it will leave behind a residue line that marks how much liquid was in the pan before you began reducing it. To easily figure out how much the liquid has reduced, subtract the current elevation of the liquid from the level it was at when you began the reduction.[6]
    • If your recipe tells you to reduce by 1/4, for instance, reduce the liquid until the final volume of your sauce or cooking liquid is at 3/4 the depth it was when you began.
    • If you wish to track your reduction more accurately, pour it into a large measuring cup periodically to determine how much it has reduced, then return it to the pan if you wish to continue reducing it.
    7. Advertisement
Method 2 Method 2 of 3:

Speeding Up Your Reduction

PDF download Download Article
  1. Watermark wikiHow to Reduce in Cooking 1 Remove meat from your reduction. Meat chunks and slices can lengthen the time of sauce reduction, so it’s best to remove them (especially if you’re in a hurry).[7] If you’re working with a braise, remove meat pieces to another pan or a plate when they’re done cooking, then add them back into your reduction when it has reached the consistency you desire.
  2. Watermark wikiHow to Reduce in Cooking 2 Use the widest possible pan. A larger surface area allows your sauce to reduce more quickly.[8] A wide sauté pan or a Dutch oven are your best options. You can reduce using a small sauce pot, but it will take longer.
  3. Watermark wikiHow to Reduce in Cooking 3 Divide your reduction to complete the process more quickly. If you’re short on time (or just really hungry), place half of your sauce into a second pan and cook both pans simultaneously. Cook both pans under identical heat settings. This will lessen the amount of sauce per pan you’ll have to reduce.
    • Combine both pans when they reach the desired consistency.
    4. Advertisement
Method 3 Method 3 of 3:

More Tips for a Perfect Reduction

PDF download Download Article
  1. Watermark wikiHow to Reduce in Cooking 1 Add a tablespoon or two of butter after the reduction is done. Butter will thicken the reduction and give it a pleasing appearance. Do not add the butter until the reduction is finished, as adding it too soon can cause the reduction to separate.
  2. Watermark wikiHow to Reduce in Cooking 2 Reduce alcohol separately. If you’re making a sauce, braise, or other reduction that requires alcohol, always reduce the alcohol separately, then combine it with the other ingredients later. If you don’t, you’ll end up with a more boozy flavor than you would otherwise.[9]
    • Reducing wine will cut down on its overall acidity.
  3. Watermark wikiHow to Reduce in Cooking 3 Simmer canned tomatoes from the start to concentrate flavor. Canned tomatoes have already been processed with heat, so if you’re trying to reduce a sauce with canned tomatoes, there’s no need to bring them to a boil beforehand. If you’re using fresh tomatoes, on the other hand, heat them rapidly at the start of the reduction, then reduce heat to a simmer to bring out the best flavor.[10]
  4. Watermark wikiHow to Reduce in Cooking 4 Strain out solids if you want a smoother reduction. Some people like their sauces chunky, with bits of tomato or other vegetable solids in them. If you prefer a smoother sauce, pour the sauce through a mesh strainer after it reaches your desired consistency.
  5. Watermark wikiHow to Reduce in Cooking 5 Use a thickener if you’re struggling to reduce your sauce. Sprinkling some potato starch, cornstarch, arrowroot, or flour into your reduction can help it thicken up. Place a few spoonfuls of your chosen thickener in a sieve and sprinkle it in a light layer over your reduction. Mix it in using a mixing spoon and add more if necessary.
    • Don’t add too much thickener at once, or your reduction may turn chunky.
    6. Advertisement

How Do You Reduce a Sauce?

Watch

Community Q&A

Search Add New Question
  • Question What do I do if my consistency is not reducing to a syrup? Community Answer Community Answer If there is only a small amount of liquid left (around half an inch), turn the heat down. It will take a bit longer but it will require less maintenance and is less likely to burn. Also, if your sauce doesn't contain enough fat or sugar, it might take a long time to reduce. Thanks! We're glad this was helpful. Thank you for your feedback. If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow Yes No Not Helpful 2 Helpful 8
  • Question My consistency is not reducing and it has been on the heat for an hour. What can I do? Community Answer Community Answer Try using cornflour. Put one or two teaspoons of cornflour into a normal glass (more if you are cooking a very large amount) and add about four finger widths of water. Mix together briefly and add to your dish. I find it helps to add it in small amount first and stir between additions, just in case it ends up being too thick. Thanks! We're glad this was helpful. Thank you for your feedback. If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow Yes No Not Helpful 18 Helpful 11
  • Question How do I correctly calculate reductions for a sauce? Community Answer Community Answer This depends on which liquids are being used as the velocity changes for each liquid. Thanks! We're glad this was helpful. Thank you for your feedback. If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow Yes No Not Helpful 6 Helpful 1
See more answers Ask a Question 200 characters left Include your email address to get a message when this question is answered. Submit Advertisement

Video

Tips

  • If your reduction does not have sugar, it is known as a sauce. If it does have sugar, it is known as a syrup. Thanks Helpful 1 Not Helpful 1
  • Whisk the reduction when finished to give it a shiny appearance. Thanks Helpful 0 Not Helpful 0
  • Deglazing also involves reducing, but you will reduce less liquid from the mixture through a slower cooking process. Thanks Helpful 0 Not Helpful 0
Submit a Tip All tip submissions are carefully reviewed before being published Name Please provide your name and last initial Submit Thanks for submitting a tip for review! Advertisement

You Might Also Like

How to Simmer in Cooking: A Beginner Culinary Guide How toThicken Sauce Without Flour Deglaze a PanHow toDeglaze a Pan How toThicken a Cream Sauce Thicken LiquidsHow toThicken Liquids Thicken Spaghetti SauceHow toThicken Spaghetti Sauce Thicken SyrupHow toThicken Syrup Thicken Liquid with CornstarchHow toThicken Liquid with Cornstarch Thicken a GlazeHow toThicken a Glaze Make Sugar SyrupHow toMake Sugar Syrup Thicken Sauce with FlourHow toThicken Sauce with Flour How toBalance Sweetness Thicken SoupHow toThicken Soup Thicken Sauce Without CornstarchHow toThicken Sauce Without Cornstarch Advertisement

References

  1. ↑ http://www.foodrepublic.com/2011/05/16/how-to-make-a-reduction/
  2. ↑ https://spoonuniversity.com/how-to/why-you-should-reduce-your-chicken-stock-every-time-you-cook
  3. ↑ https://thecookscook.com/guides/what-does-reduction-mean-in-cooking/
  4. ↑ https://thecookscook.com/guides/what-does-reduction-mean-in-cooking/
  5. ↑ http://www.foodrepublic.com/2011/05/16/how-to-make-a-reduction/
  6. ↑ http://www.foodrepublic.com/2011/05/16/how-to-make-a-reduction/
  7. ↑ https://www.recipetineats.com/vietnamese-caramel-ginger-chicken/
  8. ↑ https://www.savorysimple.net/balsamic-reduction/
  9. ↑ http://www.seriouseats.com/2013/04/ask-the-food-lab-do-i-really-need-to-reduce-w.html
More References (1)
  1. ↑ http://www.seriouseats.com/2013/04/ask-the-food-lab-do-i-really-need-to-reduce-w.html

About This Article

Chef Jeff Woodward Co-authored by: Chef Jeff Woodward Private Chef This article was co-authored by Chef Jeff Woodward and by wikiHow staff writer, Aly Rusciano. Jeff Woodward is a Private Chef and the Owner of The Rogue Chef based in Branson, Missouri. With over 20 years of experience in the restaurant industry, he has cooked for esteemed clients including The Harlem Globetrotters, Peyton Manning, Mark Wahlberg, and Justin Timberlake. Chef Jeff won the Branson Tri-Lakes News Reader's Choice Award 2023 for Best Catering. He has been the Featured Chef Demonstrator for 2 years in a row for The Women's Show in Springfield, MO. The Rogue Chef has been the Hollister Chamber of Commerce Spotlight Chef, an award published in Tri-Lakes News. Chef Jeff's food has been featured on KY3 Television. He publishes a recipe weekly in the Branson Globe newspaper and monthly in Lost on the Lake Magazine. He published a feature article for Chef Talks in Discover Home and Style Magazine. He has an associate’s degree from Southwestern Illinois College and a Culinary Arts degree with a Certification in Baking from Ozark Technical College. This article has been viewed 434,496 times. 2 votes - 100% Co-authors: 10 Updated: July 11, 2025 Views: 434,496 Categories: Basic Cooking Skills Article SummaryX

To reduce in cooking, start by boiling your liquid in an uncovered pan and reducing the heat to a simmer. As it simmers, monitor the liquid closely until it reaches the consistency you desire. If you’re having trouble getting your liquid to reduce, sprinkle in a few spoonfuls of a thickener, like cornstarch or flour. However, make sure to place your thickener in a sieve and sprinkle it in gradually to avoid chunks of cornstarch or flour in your reduction. After the reduction is finished, add 1-2 tablespoons of butter to thicken it and give it a pleasing appearance. For more tips, like how to track the amount you’ve reduced, read on! Did this summary help you?YesNo

In other languages Spanish Italian Russian Portuguese German French Indonesian Japanese
  • Print
  • Send fan mail to authors
Thanks to all authors for creating a page that has been read 434,496 times.

Reader Success Stories

  • Billy G.

    Billy G.

    Sep 11, 2018

    "This article is clear. I am trying to reduce some watery refried black beans. It is going much much slower than the..." more
More reader stories Hide reader stories Share your story

Did this article help you?

Yes No Advertisement Cookies make wikiHow better. By continuing to use our site, you agree to our cookie policy. Chef Jeff Woodward Co-authored by: Chef Jeff Woodward Private Chef Co-authors: 10 Updated: July 11, 2025 Views: 434,496 100% of readers found this article helpful. 2 votes - 100% Click a star to add your vote Billy G.

Billy G.

Sep 11, 2018

"This article is clear. I am trying to reduce some watery refried black beans. It is going much much slower than the..." more Clyde Gates

Clyde Gates

Jun 1, 2017

"I ate something that the menu said was made with reduced balsamic vinegar. I wanted to learn how to reduce the..." more Rated this article: Clifton Gordon

Clifton Gordon

Sep 30, 2017

"I'm making salad dressing with tomato sauce, red onions and apple cider vinegar. I added a few tablespoons of..." more Cavana Faithwalker

Cavana Faithwalker

Feb 6, 2017

"Refreshed my memory on reduction of different liquids. I was looking for info on reducing small quantities while..." more Dana Harvey

Dana Harvey

Jul 31, 2017

"I couldn't remember how to reduce liquid when I accidentally used too much. This was concise, but very..." more Rated this article: Share yours! More success stories Hide success stories

Quizzes & Games

Which Diet Is Right for Me QuizWhich Diet Is Right for Me QuizTake QuizWhat Do I Want in a Weight Loss Program QuizWhat Do I Want in a Weight Loss Program QuizTake QuizWhat Should I Eat for Dinner QuizWhat Should I Eat for Dinner QuizTake QuizWhat Pasta Shape Am I QuizWhat Pasta Shape Am I QuizTake QuizWhat's the Best Meal Kit for Me QuizWhat's the Best Meal Kit for Me QuizTake QuizAm I Smart QuizAm I Smart QuizTake Quiz

You Might Also Like

SimmerHow to Simmer in Cooking: A Beginner Culinary GuideThicken Sauce Without FlourHow toThicken Sauce Without FlourDeglaze a PanHow toDeglaze a PanThicken a Cream SauceHow toThicken a Cream Sauce

Trending Articles

Am I Good at Flirting QuizAm I Good at Flirting QuizHow Sexual Am I QuizHow Sexual Am I QuizHow Many Secret Admirers Do I Have QuizHow Many Secret Admirers Do I Have QuizRank My Attractiveness QuizRank My Attractiveness Quiz5 Different Types of Butts: Find Your Shape5 Different Types of Butts: Find Your ShapeWhat Would My Nickname Be QuizWhat Would My Nickname Be Quiz

Watch Articles

Impress a Girl on a First DateHow toImpress a Girl on a First DateWhat Are Tear Burns on TikTok and What Causes Them?What Are Tear Burns on TikTok and What Causes Them?Wear a HoodieHow toWear a HoodieChiffonadeHow toChiffonadeMake a Fabric RoseHow toMake a Fabric RoseConfront a BullyHow toConfront a Bully

Trending Articles

What Is My Intelligence Type QuizWhat Is My Intelligence Type Quiz210+ Shower Thoughts: Funny, Deep, Weird & Mind-Blowing210+ Shower Thoughts: Funny, Deep, Weird & Mind-BlowingTell That Your Crush Likes You BackHow toTell That Your Crush Likes You BackDepression Test for TeensDepression Test for TeensSCP Fight Simulator: Who Will Win?SCP Fight Simulator: Who Will Win?Am I Autistic QuizAm I Autistic Quiz

Quizzes & Games

Pizza CalculatorPizza CalculatorHow Good Are My Survival Instincts QuizHow Good Are My Survival Instincts QuizTake QuizWhat Makeup Should I Wear QuizWhat Makeup Should I Wear QuizTake QuizRandom Recipe GeneratorRandom Recipe GeneratorGenerateGuess the Food QuizGuess the Food QuizTake QuizImpossible English TestImpossible English TestTake Quiz wikiHow
  • Categories
  • Food and Entertaining
  • Food Preparation
  • Basic Cooking Skills
wikiHow Newsletter You're all set! Helpful how-tos delivered toyour inbox every week! Sign me up! By signing up you are agreeing to receive emails according to our privacy policy.
  • Home
  • About wikiHow
  • Experts
  • Jobs
  • Contact Us
  • Site Map
  • Terms of Use
  • Privacy Policy
  • Do Not Sell or Share My Info
  • Not Selling Info
  • Contribute

Follow Us

×

wikiHow Tech Help Pro:

Develop the tech skills you need for work and life

Let's do this! X --670

Tag » How To Reduce A Sauce