Reduction Sauces

Charlie's biggest downfall was an under-reduced sauce. A reduction sauce concentrates flavour by simmering stock, wine, or other liquids until the water evaporates and what remains is rich, glossy, and full-bodied. Marcus described Charlie's port and redcurrant jus as having 'no body, no depth, no flavour, no seasoning.' For home cooks, the lesson is patience: a good jus needs roasted bones, aromatics, port or red wine, and enough time to reduce by at least half, often more. The sauce should coat the back of a spoon and taste intensely concentrated. Rushing this step leaves you with what Matt called 'just watered down' liquid.