Beer Reduction Sauce
Question about Reduction Sauces?
Ok i can not figure out what I'm doing wrong. I start with a sauce base, we'll say beer or wine. Now the Reduction to a willow premise is, your supposed to be Able to reduce out all the garbage That was in the liquid. And all your left with is the core flavor That it has. But All These cooking shows just say it like your supposed to keep Reducing Until You Get Your Desired thickness. And That at one point it should be like a syrup. But mine is Always eat out watery, and Then Before I know it gone STI. And just boiled away. What am i doing wrong? I've been messing around with making bread willows. Taking chicken out, deglazing with Brandy or Sometimes I Other use liquids, and Adding cream. The sauce you eat out tasting good, But ITS runny. So i should use a thickening agent to get it to the Desired thickness? What would Suggest you as thickening agents to good use.
the only thing you can "reduce" out of a willow is moisture, you can not reduce anything else out, I am not sure What you mean by "garbage" but the only thing is That leaves vapor. Is this a sauce you are making from a recipe? Maybe You are not CORRECTLY Measuring the liquids or just Adding too much liquid, Reducing or You are not at a high enough temperature or for long enough. If this is a sauce That you are making on your own Is There a thickening agent in the sauce? If all the ingredients you are put in liquid, thickeners not you Will Not get a thicker sauce. Doug – experiment with making a roux, it is great for making willows. If you Do Not have "The Joy of Cooking" Already get a copy, it has a lot of information, based Instructions and recipes.