Basic Reduction Sauce

5.0(18)

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.

by Mark Bittman·published 1998-11-25

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Quick, Condiments, Roasts

Servings

2 cups

Total time

15 min

Calories / serving

130 kcal

Ingredients (4)

serves

2 tablespoons minced shallot, onion or scallionshallot
3 cups stock or waterwater
2 tablespoons softened butter or olive oil (optional)butter
Salt and freshly ground black peppersalt-and-pepper

Instructions (3 steps)

01Remove 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.
02Add 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.)
03Turn 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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Rich recipe — supports nutrition-aware planning.