Instructions

1. Grab a saucepan, preferably one with a heavy bottom, which helps minimize any scorching. No need to get a lid; it's actually essential to keep the pot uncovered.

2. Add liquid to the saucepan. This could be as simple as wine, balsamic vinegar or broth. You can also use this technique to make a sauce by combining meat drippings from a roast, water or broth, a little butter or cream and your choice of spices or seasonings.

3. Note the liquid’s level in the pan. As the liquid reduces, the level will decrease. Typically, you'll see a line of residue at the level where the liquid started, but it's useful to keep it in mind from the get-go so that you can determine when you've reduced the liquid by 1/3 or 1/2, or by however much your recipes instructs you to reduce the liquid.

4. Bring the liquid to a boil over medium-high or high heat. Reduce the heat to medium-low or low to achieve a gentle simmer. Ideally, you want the liquid to reduce slowly for optimal flavor.

5. Stir the liquid periodically, scraping the bottom of your saucepan to loosen any solid matter.

6. Watch the pot to avoid over-reducing the liquid. The amount of time needed depends on the volume and type of liquid, along with the amount of reduction you're aiming to achieve. If you're reducing a small amount of wine, it will be finished much faster than several quarts of stock. Similarly, the thicker you need the reduction to be, the longer you'll need to simmer the liquid.