Reduction Sauce.
{"Image DocumentName": "Reduction Sauce.", "Image ImageDescription": "Many different sauces develop from this basic technique. In classical cookery a reduction sauce was based on the addition of wine, vinegar or a quality stock added to a pan in which meat, poultry, game or fish had been cooked. The item is removed, the fat tipped off and the wine, vinegar or stock added. The liquid is reduced and concentrated before other ingredients are added. A spirit like brandy can be added and \u2018ignited\u2019 that is to \u2018flamb\u00e9\u2019 the dish.", "Image XResolution": "37", "Image YResolution": "37", "Image ResolutionUnit": "Pixels/Centimeter", "Image Software": "SlidePlayer", "Image YCbCrPositioning": "Centered"}