Reduction sauce is a concentrated sauce made by simmering liquids, such as stock, wine, or vinegar, until they thicken and intensify in flavor. This cooking technique enhances the taste and aroma, making it a popular choice in gourmet cooking. Chefs often use reduction sauces to complement meats, vegetables, and pasta dishes. To create a reduction sauce, the liquid is typically combined with aromatics like herbs, spices, or shallots. As it cooks, the water evaporates, leaving behind a rich, flavorful sauce. Common examples include red wine reduction and balsamic reduction, both of which add depth to various dishes.