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There are any number of ways to enhance a reduction sauce.
It is a reduction sauce, the easiest, most malleable sauce a cook can make.
Branzino (sea bass), pan-seared and adorned with a succulent lobster reduction sauce, was totally seductive.
But it can take on a more elegant air if you finish it with a reduction sauce.
The current menu includes oven-braised veal cheek simmered in red wine, and sea bass filet with sherry reduction sauce.
And the custard is no richer in flavor than a reduction sauce finished with butter and cream.
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All those reduction sauces.
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.
I have known for years that reduction sauces can be made not only with chicken stock and wine but also with fruit juice, but I had actually reduced fruit juice only a dozen or so times.
Also, be careful about using canned broths in reduction sauces since their artificial flavors will be more pronounced when reduced.
Well, I made a mid-lux MKZ casserole with an active-noise-reduction sauce and push-button-transmission garnish.
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Justyna Jupowicz-Kozak
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