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Reduction A process used to increase the flavor and richness of liquids and sauces.  The liquids thicken during very slow simmering by the evaporation process until reduced to about half of their original volume, with the flavors greatly concentrated.

Raclette Ragout Ramekin Ramequin Rechauffer Reconstitute Reduction Reduire Releve Relever Remouillage Remoulade Revenir Rice Flour Risotto Rissole Roe Roquefort Rose Hips Rose Water Roumanian Sausage Roux Royal Rultespulse

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