How to Make a Reduction Sauce

Step-by-Step Guide

1. 1

   Step 1: Deglaze the pan with red wine.

   Make use of the broken down glucose from pan-fried meats, or in other words, the browned substance stuck to the surface of the pan after the meat has been removed, through a process called deglazing.
   
   Cook 1 to 2 lbs (455 g)of lamb or beef in a saucepan to the temperature desired and set aside.
   
   Raise the temperature to medium-high.
   
   While the pan is still hot, add 1/2 cup (120 ml) of red wine to the pan.
   
   Use a wooden spatula to scrape the residue left on the bottom of the pan from cooking the meat.
2. 2

   Step 2: Reduce the red wine.

   Skim the fat that rises to the top using a spoon and then add 4 tbsp. (55 g) of shallots.
   
   Continue to let the mixture simmer on high heat, stirring frequently.
   
   Once the shallots have become transparent and the wine has been reduced to a thin glaze, barely covering the bottom of the pan, it is time to add the stock. , Add 1/2 cup (120 ml) beef stock to the pan and repeat the reduction process, until the sauce has been reduced by half and begins to thicken. , Remove the pan from heat, stir in 2 tbsp. (30 g) of tarragon, 1 tbsp. (15 g) parsley and 1 tbsp. (15 g) chervil.
   
   Add the butter chips, stirring continuously.
   
   Squeeze just a few drops of lemon, and season with salt and pepper to taste. ,
3. 3

   Step 3: Add the stock and reduce.

4. 4

   Step 4: Finish the sauce.

5. 5

   Step 5: Finished.

Detailed Guide

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