Global Mother Sauce / Reduction Family (Overview)

"Reduce a stock with aromatics until concentrated" is a structural principle found across many cuisines — French demi-glace, Chinese master stock, Persian fesenjan and Indonesian rendang all arrive at deep concentration through fundamentally the same mechanism despite entirely different ingredients and cultural contexts.

Flavor Profile

Varies entirely by tradition, but the underlying mechanism (reduction concentrating flavor and body) recurs globally.

Storage

N/A — this is a category overview.