So I'm making the red wine pan sauce for our dinner tonight. There are slightly less than 2 cups of liquid in the sauce and the recipe says that it can be reduced to 1/2 cup in about 9 minutes. Really??
I'm guessing it will take at least twice that long to reduce by almost 3/4. I've never had a reduction go that quickly, but I usually just ignore the times. Do I use too low a temp when I reduce (I shoot for a gentle simmer) or is there something else I'm doing wrong?
I'm guessing it will take at least twice that long to reduce by almost 3/4. I've never had a reduction go that quickly, but I usually just ignore the times. Do I use too low a temp when I reduce (I shoot for a gentle simmer) or is there something else I'm doing wrong?