Reduce "to au sec." Explain???

[laytonga]

I was fortunate enough to find the 1991 CIA New professional chef book at a consignment store. Have been working my way through it and got the the sauces section and one of the instructions says "Reduce to au sec." when talking about stock reduction. Can someone tell me what that means?

Thanks,

Greg

 

[Rocklobster]

Sec means dry in french. So I would say that you would reduce your liquid until it is almost dry.

 

[kadesma]

I was fortunate enough to find the 1991 CIA New professional chef book at a consignment store. Have been working my way through it and got the the sauces section and one of the instructions says "Reduce to au sec." when talking about stock reduction. Can someone tell me what that means?

Thanks,

Greg

I think it means to almost dry. Your pan should be almost dry. Then you continue with the sauce.
kades

 

[salt and pepper]

Reduce until almost dry.

 

[laytonga]

Thanks

Thanks

 

[windy-fox]

Reduce until almost dry.Good to know. Thank you.