Technique
Reducing
![Reducing - technique | Debic 2d740000-ff27-0003-4218-08d750ca6be7](/sites/default/files/technique/2d740000-ff27-0003-4218-08d750ca6be7.jpg)
Technique
Reducing
This technique shows you how to reduce a sauce to the desired consistency in only 3 simple steps.
Equipment needed- Sauce pan
- Whisk
- Spoon
Ingredients
Debic products used
Preparation video
![](/themes/custom/debic_theme/img/preparation_preview.jpg)
Step-by-step
![Reducing step1 2d740000-ff27-0003-02ed-08d750ca6b51](/sites/default/files/technique/2d740000-ff27-0003-02ed-08d750ca6b51.jpg)
Add the cooking cream to the gastrique and fond
![Reducing step2 2d740000-ff27-0003-5ac4-08d750ca6c86](/sites/default/files/technique/2d740000-ff27-0003-5ac4-08d750ca6c86.jpg)
Boil the sauce until the desired consistency under constant whisking
![Reducing step3 2d740000-ff27-0003-675e-08d750ca6d31](/sites/default/files/technique/2d740000-ff27-0003-675e-08d750ca6d31.jpg)
Check the thickness of the sauce and serve
Tips
- Check the thickness of a sauce on the back of a spoon. Create a line with your finger, when the line stays your sauce has thickend