51.   The sauce will thicken more as it cools.

52.   The sauce should thicken slightly.

53.   The sauce thickens as it cools.

54.   When the sauce has thickened, add the mushrooms, onions and wine.

55.   When the sauce has thickened a little and is smooth, turn off the heat and slide the pan off the burner again.

56.   When the sauce thickens, add the cheese, Worcestershire, dry mustard and onion powder.

57.   When you have a smooth paste, slowly add the milk and stir-cook until the sauce thickens.

58.   When the liquid is bubbling, add the mustard-bouillon mixture to the pan and continue to boil until the sauce thickens.

59.   When the sauce thickens season with the steak sauce.

60.   When meat is tender and sauce has thickened, add the anchovies and pepper.