How do you reduce a sause?

Question

I was trying to make this sause, with the following ingrediants:
Sauce:

1/2 cup dry white wine
1/2 cup homemade chicken stock
1 tablespoon Dijon mustard
1 lemon, juiced
Kosher salt and freshly ground black pepper
Chopped parsley leaves, for garnish

but it boiled away, literally. How do I keep this from happening?

Answer 1

lol. It boiled away? Well, you've got only a cup full of ingredients and it was probably left on high heat. Be patient and let it simmer for 30 minutes on very low heat (uncovered for 10-15 minutes for the alcohol to vaporize). Add dijon mustard last to thicken, and parsley absolutely last so it doesn't become bitter.

Answer 2

cut shallots or onions and simmer until soft. i know that its not in your recipe but it needs them im a chef and i know trust me. then add your wine and reduce it until its a syrup then add the stock and reduce by 1/2. add the rest at the last minute and if you want it to be thicker then add a slurry. which is cornstarch and cold water mixed to a batter. add to sauce and boiled. you must boil, its is imperative. use only a small amount of slurry it is powerful and simmer for a couple minutes to cook out the starch flavor and if it gets too thick, add more stock finish with whole butter off the flame for extra richness

Answer 3

The previous answer is correct but here's another tip. If the reduction is still too watery even though it's reduced by 1/2, try adding a few pats of butter to tighten it and add body/richness.

Answer 4

You probably had it at too high a temperature. I am a chef and food writer who reduces sauces all of the time. Let the sauce cook at medium- low temperature for a long time. Stir occasionally.When you begin to smell it cooking, it is really starting to reduce. Keep an eye on it.

Answer 5

You need to keep an eye on it and take it off the heat when it's reduced to the amount you need or to the consistency you want. Most recipes will instruct you to reduce the liquid by one half, one third, etc.

Sometimes you can bring an over-reduced sauce back by adding water to it and starting the reduction process again.

Answer 6

Watch it, stir it, and if you need to, reduce the heat a little.

Answer 7

turn the heat to low and let it simmer