In the culinary arts, the term au sec (pronounced "oh-SECK") refers to a liquid that has been reduced until it is nearly dry. Indeed, au sec means "nearly dry" in French.
Reducing a liquid to au sec is a process most frequently seen in sauce making. It's often the acid component, such as wine or vinegar
, that is reduced to au sec. Examples of sauces where the wine or vinegar are reduced to au sec include Béarnaise
and beurre blanc