Description
Sous‑vide sauce reduction concentrates a sauce by gently evaporating water at 85–90 °C while preserving flavor and texture.
Technical
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.
Science
Primary Reaction
water evaporation and concentration
Sensory Profile
Aroma ()
richbutterysavoryaromaticcaramelizedconcentrated
Origin & History
Civilization
French (modernist adaptation)
Era