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Reduction (cooking)

Reduction (cooking)

Cooking process.

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Wikipedia views per dayLast 30 days 1,068

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Readers' pathsAug 2026 – Oct 2026

Readers go next to

Share of the 436 clicks on its links

  1. Deglazing (cooking)

    Cooking technique to create a sauce.

    19%

  2. Consommé

    Type of clear soup.

    18%

  3. Brown sauce (meat stock based)

    Sauce made with brown meat stock.

    15%

  4. Béchamel sauce

    French white sauce based on roux and milk.

    14%

  5. Gastrique

    Caramelized sugar, deglazed with vinegar.

    14%

  6. Gravy

    Sauce made from the juices of meats.

    8.9%

  7. Simmering

    Cooking technique.

    8.7%

  8. Stock (food)

    Savory cooking liquid.

    2.8%

Readers come from

Share of the 691 readers arriving from another article

  1. Scaloppine

    Type of Italian meat dish.

    20%

  2. Confit byaldi

    Variation of ratatouille.

    11%

  3. Chicken marsala

    Dish of chicken in a Marsala wine sauce.

    9.3%

  4. Tomato paste

    Paste made from tomatoes.

    8.4%

  5. Demi-glace

    Sauce in French cuisine.

    6.4%

  6. Lopado­temacho­selacho­galeo­kranio­leipsano­drim­hypo­trimmato­silphio­karabo­melito­katakechy­meno­kichl­epi­kossypho­phatto­perister­alektryon­opte­kephallio­kigklo­peleio­lagoio­siraio­baphe­tragano­pterygon

    Fictional dish.

    5.8%

  7. Wine sauce

    Culinary sauce.

    4.9%

  8. Pot liquor

    Liquid remaining after boiling greens.

    4.1%

  9. Beurre blanc

    Emulsified butter sauce.

    3.9%

  10. Brown sauce (meat stock based)

    Sauce made with brown meat stock.

    3.9%