Reductions & Gastriques
How a puddle becomes a lacquer.
A reduction takes a liquid and boils it down until it clings to the back of a spoon. A gastrique adds vinegar and sugar to that reduction, giving you the bright, high-note glaze that hangs on braises, ducks and berries.
Watch a demonstration
Sauce Reduction Explained
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How to do it
- 01
Build the base
Sweat shallots in butter until translucent. Deglaze with red wine, add stock, aromatics. Reduce by two thirds — the pan should coat, not drown, the spoon.
~25 min - 02
Make the gastrique
Separately, melt 60g sugar with 60ml vinegar until it's a dark honey syrup. Watch it — one second past amber and it's bitter.
~8 min - 03
Marry them
Whisk the gastrique into the reduction one spoon at a time, tasting between each. You want acid on the tip of the tongue but rich weight on the mid-palate.
~2 min - 04
Pass and finish
Push through a chinois. Off the heat, whisk in cold butter cubes — this is monter au beurre. Glossy, thick, no separation.
~3 min - 05
Serve immediately
Buttered sauces break as they cool. Have the plates hot and ready before you monter.
~2 min