41.   Sauce will thicken.

42.   Simmer until reduced by half and sauce thickens.

43.   Stir into the sauce and simmer until the sauce thickens.

44.   Stir this mess into the pan liquids and stir-cook until the sauce thickens.

45.   Stir until sauce thickens and reduces.

46.   Stir until sauce thickens.

47.   Stir-cook until the meat is no longer red and the sauce has thickened.

48.   Stir occasionally until the sauce thickens.

49.   Swirl the pan over very low heat until the butter melts and the sauce thickens.

50.   The sauce thickens and aerates, creating an illusion of richness without a lot of oil.