What is a reduction sauce?
Drill sauce is a sauce made for food that uses drips and juices after cooking meat. Because these drops are often quite tasty, the resulting reduction sauce is also thick in taste and tends to replenish the food very well, because it uses juices emitted by food while cooking. These drops are added to the range of ingredients to create a reduction sauce, from cream to balsamic vinegar, depending on the desired effect.
To create a reduction sauce, chefs usually start with meat preparation. After the meat is finished, it is removed from the pelvis and is allowed to rest while the reduction sauce is produced. Usually, excess fat is blasted so that the sauce is not greasy, and then the volume of drip in the pan doubles by adding ingredients such as supply, cream, wine, balsamic vinegar or juice. In some cases, ingredients may be briefly cooked in drops in front of thje added liquid E.
Furthermore, the reducing sauce can cook to reduce the volume. This reduction causes the sauce to be thick and strong to be used as a sauce. It also concentrates flavors. As a result, reducing sauces are often very very flavored and most cooks use just a little, so the taste does not become stunning. The reducing sauce can be poured into the meat as a sauce, or it can be artistically drizzled so that the plate looks significant depending on the inclination of the chef.
As soon as the reduction sauce is completed, it can be mixed to force the ingredients of ingredients before adding to the meal, or can be left robust. It can also be paired with other sauces or flavors, as it could be in the case of a sauce with a wine reduction served along the horseradish sauce. Consumers can layer flavors as needed.
Some chefs called "Mr. Grava", because they are often made in a pan used to cook food, or drop the baking pan into a large pot. SomeEré common plant accessories for reduction sauce include things like capers for lemon capers, shallots or garlic and mushrooms. In many cases, wine or brandy are used in the sauce, but chefs who do not work with alcohol can use things like juice, cream, soy sauce, vinegar or butt. Significant increases such as chocolate and wasabi can also be used for more exotic taste.