General Discussion

reduced sauces: wine or stock or both?


General Discussion 9

reduced sauces: wine or stock or both?

adam | Aug 26, 2003 11:09 AM

I've recently become excited about making rich reduced sauces to pour over meat, but I'm a little befuddled as to the stock/wine ratio. When do you reduce stock, when do you reduce wine, and when do you reduce a mixture of the two? I make tasty sauces by just reducing chicken stock + pan brown bits, but when I try to reduce wine + brown bits the result is a little gross. Do you ever make a reduced wine sauce w/o also adding stock?

I tried consuting Julia, but ended up even more confused: she'll give recipes where, say, you can poach a fish in either wine OR stock and reduce a sauce from the poaching liquid. Obviously, wine is going to produce a very different sauce from fish broth, right?

And when you get those tasty port wine/burgundy/balsamico reductions at restaurants, are they also using stock? I'm so confused and I don't want to waste my precious wine...

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