Sauce Reduction Calculator

The Science of Sauce Reduction

Reducing a sauce means simmering it until water evaporates, concentrating flavors and thickening the liquid. It’s one of the most fundamental techniques in professional cooking.

What Happens During Reduction

When you simmer a liquid, water molecules escape as steam. The non-water components — sugars, proteins, starches, acids, and fats — stay behind. This concentrates flavor intensity and changes viscosity (thickness).

Common Reduction Targets

Evaporation Rate

The rate of evaporation depends on:

• Pan surface area: Wider pans evaporate faster than narrow pots
• Heat level: A vigorous simmer evaporates 150–250 ml per minute from a wide sauté pan
• Starting volume: Small volumes reduce faster

Approximate evaporation rate (vigorous simmer, wide pan):

• Wide sauté pan (28–30 cm / 11–12 in): ~200 ml per minute
• Medium saucepan (20 cm / 8 in): ~100 ml per minute
• Small saucepan (16 cm / 6 in): ~50–60 ml per minute

Tips for Perfect Reductions

• Start with cold or room-temperature liquids: add them to the hot pan and bring to a simmer.
• Never add salt until after reduction: the sauce can become over-salted as volume decreases.
• Swirl the pan occasionally to prevent burning on the edges.
• Test thickness by spooning: it should lightly coat the back of a spoon for a sauce consistency.
• Remove from heat just before reaching your target: the sauce continues reducing off-heat.

Metric and Imperial Reference