Rich Reduction Sauce Recipe for Grilled Meats and Vegetables

Introduction

A reduction sauce is a fantastic way to concentrate flavors and add depth to your dishes. Using the flat cooktop on the Arteflame grill, you can create a rich and flavorful sauce by reducing broth, wine, or juices to complement your grilled meats and vegetables.

Ingredients

• 2 cups beef, chicken, or vegetable stock (depending on your main dish)
• 1 cup red or white wine (optional, based on the flavor profile)
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 1 tablespoon balsamic vinegar or lemon juice
• Fresh herbs (thyme, rosemary, or parsley) for garnish
• Salt and freshly ground black pepper to taste

Instructions

1. Fire Up the Arteflame Grill

Start by preparing the Arteflame grill. Place three oil-soaked paper napkins on the grill, then stack your firewood over them and light it up. In about 20 minutes, the grill will be ready with varying heat zones, perfect for making a reduction sauce on the flat griddle.

2. Sauté the Shallots and Garlic

Place a small cast-iron skillet or metal container directly on the outer edges of the flat top griddle where the heat is moderate. Melt the butter, then add the finely chopped shallots and minced garlic. Cook them for 2-3 minutes until softened and fragrant, stirring frequently to avoid burning.

3. Add the Wine (Optional) and Stock

Pour in the wine (if using) and allow it to simmer for about 3-5 minutes to cook off the alcohol. Then add the stock, stirring occasionally. Let the liquid come to a gentle boil.

4. Reduce the Liquid

Move the pan toward the center of the griddle where the heat is higher, allowing the sauce to reduce. Stir occasionally as the liquid thickens and intensifies in flavor. This process should take about 10-15 minutes depending on the heat and the desired thickness. You're aiming to reduce the liquid by about half.

5. Add the Finishing Touches

Once the sauce has reduced to your liking, remove the pan from the high heat and stir in the balsamic vinegar or lemon juice for brightness. Season the sauce with salt and freshly ground black pepper to taste.

6. Serve the Reduction Sauce

Pour the reduction sauce over grilled meats, chicken, or vegetables, or serve it on the side. Garnish with fresh herbs for a final burst of flavor and color.

Tips for the Perfect Reduction Sauce

• Patience: Let the liquid reduce slowly to avoid burning and to concentrate the flavors fully.
• Use Quality Ingredients: The flavor of the sauce will depend on the quality of your stock, wine, and vinegar. Opt for the best you can get.
• Customize: Add a touch of cream for a creamier sauce, or use different herbs to adjust the flavor profile to match your dish.
• Heat Zones: Use the outer zones of the Arteflame for slow reduction and move the pan closer to the center to intensify the process.

Variations

1. Red Wine Reduction: Use red wine and beef stock for a deep, rich sauce, perfect for steak.
2. White Wine Reduction: Use white wine and chicken stock for a lighter sauce to pair with grilled chicken or seafood.
3. Balsamic Reduction: Use balsamic vinegar instead of wine for a sweet and tangy sauce, ideal for grilled vegetables.
4. Citrus Reduction: Use orange or lemon juice along with vegetable stock for a bright, zesty sauce.
5. Herb-Infused Reduction: Add rosemary, thyme, or tarragon to the stock early in the process for an aromatic herbaceous sauce.

Best Pairings

• Grilled steak or pork chops
• Grilled vegetables (asparagus, zucchini, carrots)
• Chicken or duck breast
• Mashed or roasted potatoes

Conclusion

A well-made reduction sauce is the perfect companion for any grilled meal. Whether it’s drizzled over steak, chicken, or vegetables, this rich, flavorful sauce elevates any dish. The Arteflame grill makes it easy to reduce your sauce to the perfect consistency while you're grilling your main course at the same time.