reducing
Boiling liquid away to concentrate flavour and thicken by evaporation alone.
No note has been written for this technique yet. The recipes below tag it, and the backlog is tracked on needs attention.
Recipes using this
Mary Berry's Peppercorn Sauce
The sauce that turns a plain pan-fried steak into something worth sitting down for, and it can be finished a day early and reheated — so the only thing left to do at dinner time is cook the meat.