Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Sous‑vide sauce reduction concentrates a sauce by gently evaporating water at 85–90 °C while preserving flavor and texture.
Origin: French (modernist adaptation) (21st century) — France
See full technique reference →The constant, low temperature keeps proteins below their denaturation point (~95 °C) and suppresses Maillard browning (~140 °C), allowing volatile aromatics to remain intact. Controlled evaporation concentrates flavor compounds and, with stabilizers such as xanthan gum or lecithin, maintains a stable emulsion without phase separation.
Primary Reaction
water evaporation and concentration
Gastronome opens the rest
The Gastronome plan is $7/month (or $70/year). Permanent memory, Verified answers, full library access.