We've all been there - distracted for a moment and suddenly our beautiful sauce has reduced way too much, becoming thick, salty, and generally not the silky consistency we were aiming for. What are your tried-and-true methods for bringing an over-reduced sauce back to life? Obviously, adding more liquid is the first thought, but what kind of liquid do you typically reach for (water, stock, wine, milk/cream)? Does the type of sauce dictate your choice? Beyond just adding liquid, are there any other techniques you find helpful? Things like adding a knob of butter at the end, or perhaps a splash of acid to rebalance the flavors? I'm particularly interested in hearing about specific examples. For instance, how would you approach rescuing an over-reduced tomato sauce versus a pan sauce deglazed with wine? Any tips and tricks to avoid ending up with a watery or diluted flavor would be fantastic. Let's share our collective wisdom on this common kitchen mishap!
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