My wife made a cream based sauce last night and the recipe said to "reduce" it. The cream sauce was comprised of some white wine, couple cups of heavy cream and chicken broth (my wife substituted water for the broth)
I looked up how to reduce a sauce, and it basically said to heat it up til most of the liquid evaporates and the sauce gets thicker. Makes sense, but the website I was on said that the liquid should simmer on low heat while reducing. I was doing this but it was taking forever and was still very thin (~30 minutes). I cranked up the heat to high and that sped things up, but I'm wondering what the proper way to do it is.
Should she not have added water? Was there something else we missed? Or does it really take that long to reduce a cream sauce?