To reduce is to boil a liquid, usually a sauce, until its volume has been decreased through evaporation. This results in a more intense flavor and thicker consistency. Typically sauces are reduced by one third or one half of their original volume. Use a pan with a wide bottom to shorten preparation time. The reduced product is referred to as a reduction. Since the flavor of the seasonings will also become concentrated when a sauce is reduced, add the seasonings to the sauce after it has been reduced.