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Best Reduction Recipes

Best Reduction Recipes

Top Rated Reduction Recipes

Breakfast is a big deal in the Borgognone house. Every Saturday and Sunday is the same story: egg sandwiches on Saturdays; bagels and donuts on Sundays. I should mention that we also are mildly obsessed with eggs. Usually in one breakfast sitting, there are five different types of eggs on the table at once — Nonna's Eggs in Purgatory, my father's cheesy scramble, as well as sunny-side up, broccoli rabe omelettes, and then there's the sandwich.A while back, my mother and I had amazing egg sandwiches that were so outrageously expensive (but well worth it!) that we vowed never to spend that much on a breakfast sandwich again, especially one that we could master at home. So we got to experimenting and here's our baby, our favorite part of Saturday mornings. I should also mention that the record is three sandwiches in one sitting that's held by my beastly brother Sal who uses the "I'm a growing boy" excuse.Click here to see Fall in Love with Breakfast Again — at Dinner.

St. Patrick's Day is a holiday of drinking for many, but this recipe let's you eat and drink in the name of Ireland, albeit with an American beer (but a good one at at that).

You probably have enjoyed grilled corn; you may or may not have tasted a grilled fresh fig. I’m almost sure, however, that you have never had them together in one dish. But when late summer brings them to market at the same time, I hope you will try this recipe. It’s a simple one to do ahead: you grill the corn on the cob and then grill the figs (they take barely a minute). You slice off the corn kernels, toss them with the figs, and serve the dish at room temperature.The golden vegetable and dark fruit are a great-tasting and pretty combination just as they are, but if you happen to have some balsamic drizzling sauce already made (or a bottle of balsamic vinegar to reduce), it’s definitely worth applying the final swirl of sauce. The acidic tang sets off the sweetness of all the sugars in the corn and figs, already intensified by the heat of the grill. You can use either a gas or a charcoal grill for this, but keep the fire moderate (and pay attention, especially with the figs) so the sugars are caramelized, not burned.Click here to see the rest of Lidia Bastianich's Independence Day menu.

Get all your vitamins this summer from this delicious, colorful salad.This recipe is courtesy of The Comfort of Cooking.

Try this simple recipe for roasted Pacific salmon, honey caramelized turnips, cipollini onions, and pinot noir.Recipe courtesy of Chef Yaffe, VUE 24, Foxwoods Resort Casino.

Skip the expensive restaurant and be your own 5-star chef with this fancy take on a vegan burger. This recipe is courtesy of MorningStar Farms

This simple recipe is one of the ingredients in a classic Béarnaise Sauce.


Balsamic Reduction Recipe

Ready for one of the simplest, gourmet tricks in the book? It’s a homemade balsamic reduction, and it’s calling your name! This sticky, tangy sweet glaze amps up all sorts of recipes. Got caprese salad? Drizzle it with balsamic reduction to make it pop. Crostini with peaches and goat cheese? Strawberry salad? They’re all infinitely better with a drizzle of balsamic reduction. Turns out, it’s very easy to make at home and requires only one ingredient: balsamic vinegar! Here’s everything you need to know about making it at home.


A balsamic reduction or glaze is quite versatile. It can be used with both sweet and savory items and the pungency of vinegar removed. When you reduce balsamic vinegar, you’re actually evaporating the water and concentrating the sugars. So it’s naturally sweetened. That makes it perfect to drizzle on veggies, brush on meat, serve as a dip with aged cheeses (or fruit) or dollop on ice cream.

Then again, if you’re like me, you’ll just want to add a straw and slurp it straight up.


  • 4 halibut fillets (about 5 ounces each, skinned)
  • Sea salt and freshly ground pepper
  • 1 teaspoon dry herbs de Provence (Provencal herb blend of savory, thyme, basil, fennel, rosemary and/or lavender)
  • 1 tablespoon olive oil
  • 2 tablespoons mild local honey or organic sugar
  • 1 shallot (cut in half)
  • 1 small bay leaf
  • 1 rosemary sprig (about 2 1/2 inches long)
  • 2 1/2 cups good quality red wine, such as pinot noir or cabernet sauvignon
  • 1/2 cup strong vegetable stock or chicken broth

Prepare the sauce: Place the honey, shallot, bay leaf, rosemary sprig, red wine and broth in a small, heavy-bottomed stainless steel saucepan.

Bring the mixture to a boil, stirring occasionally.

Reduce the heat to medium, and continue cooking, until the liquid has reduced to 1 cup and coats the back of a spoon.

Discard the rosemary, bay leaf, and shallot. (This makes about 1 cup, enough sauce for 8 to 10 entree servings.) Leftover sauce will keep for up to 2 weeks in the refrigerator.

While the sauce is cooking, season the halibut filets top and bottom with sea salt, pepper, and herbs.

Heat the olive oil in a cast-iron or other heavy-bottomed skillet (or lightly oil a stovetop grill) over medium-high flame.

Place the filets top-down in the skillet, and cook about 7 minutes, until deep golden.

Turn the filets skin side down and cook an additional 6 to 7 minutes, until both sides are golden and the fish is just cooked through.


Enduring Steamed Meat — Stamina boost

What it does

“Restores and overfills your Stamina Wheel. This meat dish has been wrapped in fragrant leaves and steamed to preserve its moisture.”

Use this dish to gain 10 hearts and an entire additional temporary Stamina Wheel — perfect for climbing tall structures or swimming for long distances.

Recipe

  • One raw meat — Obtained from hunting any mammal in the open world. These are plentiful and can be acquired from deer or cows.
  • Three Endura Carrots — Located to the south of Hyrule Ridge (on the northwestern side of the map) close to Rutile Lake. Look for it around the trees in this area.

Herb Crusted Eye of Round with Red Wine Reduction Recipe

Backstraps shouldn’t be the only cut of meat that you save for special occasions. Oftentimes I treat the eye of round cut like a steak and serve it with a rich red wine sauce that is guaranteed to impress everyone at the table.

The eye of round is a long, cylindrical muscle found in each hind leg and is commonly referred to as the hidden tenderloin. This is because it is similar in shape and it is also a really great cut of meat. I find that the eye of round is more dense in texture than the loin or tenderloin but surprisingly tender.

To make the most out of this cut, I choose to cook it using a sous vide device. This method ensures juicy, perfectly cooked meat every time. If you’re throwing a dinner party you don’t have to stress about timing. With sous vide, you can cook the meat in advance and do the final step just before serving.

To make this recipe even better, just before searing I roll it in a savory garlic and herb mixture. This adds a nice texture and flavor to the meat and pairs well with pretty much anything. Browned mushrooms and potatoes are nice companions.

One eye of round from a large deer might be enough to serve two people if you have plenty of sides. A small deer or antelope might only serve one, while an elk will obviously serve several people. If you go with elk, you’ll want to double the herb crust recipe.

I find that wild game cooks at a slightly lower temp than domestic meat. This is why a beef recipe suggests 130 degrees for medium rare, whereas I go a few degrees lower for venison.


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Forgot to click my forks!! Definitely a 4 rating!

Agree with others that the quantity needed is reached in about 1 1/2 hours. Scraping the solids thru the strainer into the liquid adds rich flavor

If this recipe had yielded only the reduction sauce, I would have been really annoyed to have invested the time it took to make it. It was good, but not phenomenal. DEFinitely not simmer stuff for a couple of hours good. A much better (and less time-consuming) reduction sauce is to be found with the Roast Beef Tenderloin with Port Sauce recipe here on epi. However, in addition to the beef reduction, (which I served alongside a standing rib roast, prepared a la Roast Beef with Wild Mushroom Sauce here on epi), the shanks and vegetables made for a really, really tasty stove-top pot roast. Frankly, I'll never use this as a stand-alone sauce again, but I foresee using this recipe over & over for a fantastic braised main course to serve with mashed potatoes & a green veg.

This tastes delicious! A few tips: I had trouble getting the shanks to brown - they were nowhere close at the 25 minute mark, so after another unsuccessful 5 - 10 mins, I took out the carrots and onion in case Iɽ crowded my pan too much, put the shanks back in for another 5 mins and they finally browned on their own. Conversely, the reduction took a lot less time than the recipe suggested, so keep a close eye on your pot. I measured my reduction after an hour and ten minutes and had exactly 2 deeply flavourful cups at that point. Can't wait to incorporate it into the beef tenderloin and wild mushroom dish tonight!

This is the perfect reduction. The only thing is to make sure you keep an eye on it and measure your lliquids constantly near the end because they disappear quickly.


65 Italian-American Dinner Ideas

We know you love pizza and pasta, but we have a few other ideas.

The idiot-proof way to make chicken parm.

Making your own meatballs and sauce makes it even better.

Homemade ricotta is like nothing you've ever tasted.

Once you go air fryer you'll never go back.

Add a little spice to your life.

That balsamic glaze is rocking our world.

Try 'em with zoodles for a healthy-take on the Italian fave.

It's definitely not lacking in the flavor department.

Pizza doesn't deserve ALL the hype. Justice for calzones (especially this one!)

Tomatoes cooked in balsamic vinegar are the perfect sweet-tart compliment to this cheesy chicken.

Zucchini boats stuffed with sausage and breadcrumbs is the bomb low-carb dinner.

The only meatball recipe you'll ever need.

Change up your sauce game with this easy lamb dish.

Customize this versatile skillet with your favorite vegetables!

Bonus: Way cheaper than a trip to Italy.

Step out of your chicken comfort zone.

Easiest sauce ever = ricotta and pasta cooking water.

This is our new Italian dreamboat.

This one-pan lemony chicken is a total winner.

You have no excuse to not make this stupid-easy ragu: Made with ground turkey, white wine, and crushed tomatoes, it's a flavor bomb.


Pan Seared Chicken Breast in Balsamic Reduction Sauce Recipe

There is a lot to adore about this dish. It&aposs fast, simple, inexpensive, and healthy. Quick and easy enough for family meals and elegant enough for company, this fabulous treatment for chicken is savory and rich. It gets its primary punch of flavor from the searing of the chicken over relatively high heat and finishes with a just touch of butter to maximize the flavor.

The sauce goes together in moments, finishes reducing while the chicken rests, and uses only three ingredients. Assemble the minimal ingredients ahead of time, and this dish will allow you to still enjoy your guests or family while you cook. That&aposs a rockstar recipe for any day or occasion!

I Like simple food, seasoned with just salt, pepper, oil, and vinegar. Complicated food and complicated lives are never good.


Here are our 10 best Jaggery recipes that will compel you to make some for yourself:

Recipe by Chef Surjan Singh

A festive treat, Til Ladoo is usually prepared during festivals including Lohri. It is a delicate, traditional winter sweet, made with roasted sesame seeds, jaggery and flavoured with saffron.

A festive treat, Til Ladoo is usually prepared during festivals including Lohri​

Recipe by Chef Niru Gupta

Whole wheat flour soaked with milk-gur mixture to make sweet rotis, smeared with ghee it is something you won't be able to resist. Deliciously sweet!

Gur ki roti is known as a good winter treat.

Recipe by Chef Marut Sikka

Indian dessert made with semolina, jaggery and loads of nuts. This halwa is perfect to ward off cold and cough blues and satisfy your sweet tooth too.

Indian dessert made with semolina, jaggery and loads of nuts​

Recipe by Chef Aditya Bal

Stir fried beans tossed with some tamarind, jaggery and a spicy coconut mixture. It's easy to make and full of Gujarati flavours. A little sweet, a little tangy, this veggie will definitely make you fall in love!


Khatti Meethi Phaliyan 5. Gulgule

Recipe by Chef Niru Gupta

Thick batter made out of atta, saunf, gur and ghee and deep fried, gulgule are the easiest and quickest to prepare.

Thick batter made out of atta, saunf, gur and ghee and deep fried​.

Recipe by Chef Kishore D Reddy

A yummy peanut brittle or chikki made with jaggery. It is a perfect snack to gorge on in winters to keep your body warm.

It is a perfect snack to gorge on in winters to keep your body warm​

Recipe by Chef Lalita Chakraborty

Patishapta is a popular Bengali dessert. Thin crepes made with refined flour, rice flour and semolina and stuffed with a tasty coconut and jaggery filling.

Patishapta 9. Amchoor ki Launji

Recipe by Chef Jitendra Kumar

A sidekick that is sweet and sour in one bite! Amchoori ki Launji is made with dry mango powder, jaggery and spices. Mouth-watering much?

A sidekick that is sweet and sour in one bite​

Recipe by Chef Aditya Bal

Channa dal and carrots cooked with coconut, jaggery, tamarind and curry leaves make the best Carrot Gojju. Don't believe us? Make it to believe it.

Carrot Gojju Photo Credit: Facebook/SmartCooky

This winter, load up with the goodness of Jaggery and enjoy the yummy Indian treats with the good ol' Indian sweet!