Reducing a sauce is all about evaporation. You’re boiling off water to concentrate flavor, not burning things. The time depends on how much liquid you start with and how much heat you’re willing to risk.
For a thin stock (like chicken broth), plan on 15 to 30 minutes per cup. A rich veal stock? That baby can take an hour or more. Think of it as a patience contest between you and the stove. The stove usually wins.
How to Spot the Finish Line
Your nose is your best timer. When the smell goes from “boring wet” to “deep, mmm, yes,” you’re close. Look for a syrupy consistency—the kind that coats the back of a spoon. If you swipe your finger through it and the trail stays, you’ve hit napper territory (fancy chef talk for “done”).
Here’s a weird trick: blow on it. If the sauce ripples like a tiny pond in a breeze, it’s still too thin. If it feels thick and wobbly, bingo. You’re a reduction ninja now.
