A reduction sauce is a sauce made for food which uses the drippings and juices left over after cooking meat.
Reduction sauce - A sauce that uses as its base the pan juices that are created from the stove-top cooking or oven-roasting of meat, fish, poultry, or vegetables.
dieppoise, a la (Fr.) Saltwater fish garnished with mussels and crayfish in a white-wine reduction sauce.
Dijon The capital of Burgundy; Dijon mustard has a white-wine base;
a la dijonnaise means with a mustard-flavored sauce.
Along the way we feasted on pâte de foi gras, duck in wine reduction sauce, escargots in garlic and parsley butter and traditional Burgundian dishes like Oeufs en Meurette (eggs poached in red wine with bacon and served on fresh lamb lettuce).
Fillet of hare with fennel crisps and caramelised squash and wild mushrooms with a hare reduction sauce
By Tom Whitaker
Galician pie
By The Taylor Family ...
Gastrique is a new, but not new, term describing a syrupy reduction sauce of caramelized sugar, win eor vinegar and most often a fruit. Not unlike Italian agro dolce (sweet-sour) sauces.
The term "demiglace" today however, is often used in reference to a much wider variety of sauces, such a pan sauces and reduction sauces which all use a brown stock as a base.
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To evaporate by fast boiling a flavoured liquid, such as a sauce or syrup, in order to concentrate the flavour or to thicken it. Reduction sauce ...
 See also: Reduction, Sauce, Roast, Cooking, Flavor
  
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