Basic Reduction Sauce Recipe - NYT Cooking

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Total Time15 minutesRating5(18)CommentsRead comments

Here is the basic recipe for a reduction sauce, the easiest, most malleable sauce a cook can make. It’s followed by a variation for those who want a thicker, more traditional gravy, and a few ideas for jazzing it up. The basic recipe can be doubled or tripled, something to consider for larger feasts.

Featured in: THE MINIMALIST; A Sure Cure for the Gravy Jitters

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Ingredients

Yield:2 cups

2tablespoons minced shallot, onion or scallion
3cups stock or water
2tablespoons softened butter or olive oil (optional)
Salt and freshly ground black pepper

Add ingredients to Grocery ListIngredient Substitution GuideNutritional Information

Nutritional analysis per serving (4 servings)

130 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 5 grams protein; 447 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

Step 1
Remove the roast and pour off all but 1 or 2 tablespoons of the cooking fat (if there are nonfatty juices in the skillet or roasting pan, leave them there). Place the roasting pan over high heat. (Use two burners if the pan is large.) Add the shallot and cook, stirring, until it softens, about 1 minute.
Step 2
Add the liquid and cook, stirring and scraping to loosen the brown bits at the bottom of the pan. Allow the liquid to boil for about 5 minutes, or until about a third of it evaporates. (This is a good time to carve the meat; the boiling liquid needs only occasional stirring.)
Step 3
Turn the heat to medium-low and add the butter or oil, a little at a time, stirring well after each addition. Taste and season if necessary with salt and pepper, then serve with the meat.

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Ratings

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Comments

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All Comments
Private

With good homemade stock, the oil or butter was not needed. A small splash of soy sauce enhanced both flavor and color.

Is this helpful? 5

I used 1 T of EVOO then 1 T of butter, and about half the liquid (beef stock.) Absolutely delicious, so yummy over any roast or even a pan-seared steak.

Is this helpful? 1

With good homemade stock, the oil or butter was not needed. A small splash of soy sauce enhanced both flavor and color.

Is this helpful? 5Private comments are only visible to you.

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