1.   Although it is not essential, most reduction sauces are finished with a bit of butter, oil or cream to add smoothness and even more flavor.

2.   And the custard is no richer in flavor than a reduction sauce finished with butter and cream.

3.   But it can take on a more elegant air if you finish it with a reduction sauce.

4.   It is a reduction sauce, the easiest, most malleable sauce a cook can make.

5.   Reduction sauces are made by boiling solids in liquids, concentrating the juice until little more than an essence remains.

6.   Serve the meat on a bed of shallots in a red wine reduction sauce, with sauteed chanterelle mushrooms, a few haricots verts and some carrots.

7.   Sometimes all you need is a simple reduction sauce, like this typical Pacific Northwest one pairing pinot noir and salmon.

8.   The intensity of flavors between a regular Zinfandel and an Old Vine Zinfandel might be compared to an au jus gravy and a deep reduction sauce.

9.   There are any number of ways to enhance a reduction sauce.

10.   While you might think twice about finishing a reduction sauce for four with a tablespoon of butter, the chef will finish a sauce for one with two tablespoons.