First, use a wide pan, not a tall pot. More surface area means faster evaporation, which equals quicker results. A 10-inch skillet can reduce a cup of liquid in under three minutes; a stockpot would take ten.
3 manières de réduire une sauce - wikiHow
Second, season at the end. As a liquid reduces, its salt and sugar become more potent. Add soy sauce or salt early, and you might end up with a sauce that tastes like a salt lick. Wait until it’s nearly done, then taste and adjust.
Third, rescue an over-salted reduction with a raw potato. Drop in a peeled, halved potato and let it simmer for five minutes—the starch will absorb some of the excess salt. It’s not a cure-all, but it’s saved many a Sunday gravy.
