297 reduced recipes

Braised root vegetables served chilled with a reduced cooking-liquid vinaigrette. Carrots, leeks, turnips, and parsnips dressed in dill and coriander.

Seared beef tenderloin with a three-citrus butter sauce made from lemon, lime, and orange juice reduced with red wine. Restaurant-level elegance, surprisingly simple.

Sorrel omelet with wilted sorrel leaves folded into eggs and finished with a reduced cream sauce poured down the center. A classic French omelet with a bright, lemony tang.

Grilled game sausage patties of ground duck, pork shoulder, and pancetta with cinnamon and cumin, wrapped in caul fat. Served on garlicky wilted kale with balsamic reduction.

Vegetarian mushroom stroganoff with paprika, lemon zest, and strained yogurt in a reduced vegetable stock sauce. Low-fat, creamy, and packed with earthy mushroom flavor.

Low-fat method for cooking ground beef by boiling and draining. Perfect for tacos, casseroles, and meal prep with significantly reduced grease and calories.

Homemade beef bouillon simmered for six hours from beef shank, soup bones, cloves, and root vegetables. Strained and reduced to a rich, clear broth.

Fettuccine Florentine with prosciutto, spinach, and Parmesan in a rich heavy cream sauce reduced until thick. A five-ingredient Italian pasta that's luxuriously simple.

Too good to be true? Well the combination of pizza and salad does create a scrumptious dish that you will love!

A best starter before your main food especially for the people who really wish to reduce their size.Includes all the vitamins good for the health.

Pork chops in wine sauce rubbed with sage, rosemary, and garlic, browned in butter, then braised in dry white wine. The pan sauce reduces to a syrupy glaze poured over the chops.

Braised fennel stew with caramelized pearl onions and carrots simmered in chicken broth. A French-inspired vegetable side with anise-sweet fennel, browned butter, and natural sugars.

Five ingredients, thirty minutes, and pure Italian simplicity. Garlic warmed to pale gold in olive oil, then chicken broth reduced until glossy and drizzled over spaghettini with fresh parsley.

Crystal-clear chicken consomme reduced to a quarter of its volume, garnished with steamed julienned vegetables and enoki mushrooms. A refined French-Italian soup with intense concentrated flavor.

Lemon butter glazed chicken breasts lightly floured, sauteed in butter, then simmered in lemon juice and chicken broth. The pan sauce reduces into a syrupy glaze.

A paprika-rubbed whole roasted chicken stuffed with garlic, orange peel, bay leaves, and rosemary, finished with a reduced pan sauce. Sunday dinner at its finest.