Nutrition
Sauce Reduction Scaling Rule
The sauce reduction scaling rule adjusts liquid and cook time when scaling simmered sauces so batch pots do not over-thicken before fridge storage.
The sauce reduction scaling rule holds back some liquid when you scale up simmered sauces—doubling ingredients but not always doubling cook time prevents glue-thick pastes that split in meal prep containers. Reduce in a wide pan for even evaporation; cool before sealing.
Add fresh acid or herbs at reheat for brightness.
Common questions
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Why do scaled sauces get too thick?
Smaller surface area per volume slows evaporation control. Use a wider pot, scale liquid slightly below linear, and finish thickness after cooling a test spoonful.
Related terms
Put Sauce Reduction Scaling Rule into practice
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