Reduction Sauce (Braising Liquid into Sauce — Concentration Point)

Ingredients

• 800 ml braising liquid (from braised meat or vegetables), strained and defatted
• 1 shallot, sliced (optional)
• 1 thyme sprig (optional)
• 1 bay leaf (optional)
• 30 g cold unsalted butter (optional, for finishing)
• Salt and Tellicherry black pepper, to taste

Method

1. 1
   Pour strained braising liquid into a wide, heavy-bottomed saucepan and place over medium-high heat.
2. 2
   If using aromatics, add shallot, thyme, and bay leaf; bring to a full rolling boil.
3. 3
   Reduce heat to medium and simmer, skimming impurities occasionally, until the liquid has reduced by 60% and reaches a syrupy consistency that coats the back of a spoon (30–35 minutes); the concentration point is reached when a line drawn through sauce on the spoon does not run.
4. 4
   Remove aromatics and herbs with a skimmer.
5. 5
   If finishing with butter, remove from heat and whisk in cold butter cubes until fully incorporated (for a richer, glossier sauce).
6. 6
   Season with salt and black pepper; taste and adjust seasoning.
7. 7
   Strain through a fine-mesh sieve if necessary for clarity.
8. 8
   Use immediately or hold in a warm water bath at 60–65°C.